Saag

[Ice Cream Jonsey]

Saag is like my favorite food. But I can't get it reliably except at Indian places, which is fine, but Jesus. You can get almost everything else on Amazon.

Is there some place we citizens can order canned saag over the internet??

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We talkin' straight saag? Or you grubbin' on saag paneer, saag aloo, that kinda thing?

[Ice Cream Jonsey]

I'm just looking for straight SAAG at the moment.

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Hmm. Yeah, that's tough. You all up on that saag paneer, got thirty-nine choices for ya. Straight saag, though.

I'm on the case, bro. We gone hook you up.

[bryanb]

Here's a possible option for Jyoti. It's cheaper per can buying directly rather than through a third party Amazon seller , but after shipping you might not be better off.

UPDATE: Looks like Kroger Ship has it for cheaper and you can get free shipping. No need to have a local Kroger store.

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If you DO find one that's edible, you have to let us know. My experience with prepackaged Indian food is that it's all awful unless it's from the frozen section. The kind in the little microwavable pouches so far has been uniformly awful. Maybe there is a good can?

Someone find some good cans!!

[Ice Cream Jonsey]

I want to thank you both for taking an interest in my health and helping me. An order will be placed tomorrow, and I will open the cans by squeezing them, immediately consuming all the saag inside, followed by punching a bullying co-worker so hard that he starts orbiting the moon. Toot toooot!

[Ice Cream Jonsey]

I got this recipe from an AI.

Do you think this would kill me?

1 lb (450g) fresh spinach (or a mix of spinach and other greens like kale or Swiss chard)
1 medium onion, finely chopped
3 cloves of garlic, minced
1-inch piece of ginger, grated
1 green chili pepper, finely chopped (optional, adjust to taste)
1 tablespoon vegetable oil or olive oil
1 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder (adjust to taste)
Salt to taste
1/4 cup plain Greek yogurt (optional, for added creaminess)
Lemon wedges, for serving
Instructions:

Wash the spinach (and other greens if using) thoroughly and blanch them in boiling water for 2-3 minutes. Drain and immediately transfer to a bowl of ice water to stop the cooking process. Drain again and set aside.

Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.

Add the finely chopped onion and sauté until it turns golden brown. Then, add the minced garlic, grated ginger, and chopped green chili pepper. Cook for an additional 2 minutes.

Add the ground coriander, turmeric powder, and red chili powder. Stir well to coat the spices evenly.

Add the blanched spinach (and other greens) to the pan. Mix everything together and cook for about 5-7 minutes until the flavors meld and the greens are well-cooked.

Remove the pan from heat and let the mixture cool slightly. Transfer it to a blender or food processor and blend until you achieve a smooth puree. If desired, stir in the Greek yogurt for added creaminess.

Return the pureed mixture to the pan and place it over low heat. Season with salt and let it simmer for another 5 minutes to allow the flavors to blend.

Taste and adjust the seasoning as needed. If the saag is too thick, you can add a little water to achieve the desired consistency.

Serve the saag hot with steamed brown rice or whole wheat roti. Squeeze fresh lemon juice on top for a tangy kick, if desired.