Indian dish: Saag (spinach)

This is James & Nicole's recipe for the dish, with some 
edits by Elisabeth. You can make a similar dish with just 
about any greens--such as red leaf (amaranth leaves) or  
zucchini--in place of the spinach or in addition to. 
Some recipes use one part spinach and one part mustard 
greens.

-One large onion (yellow or white)

-4 cloves garlic

-Olive or canola oil

-2 lbs frozen spinach (can also use fresh if you prefer)

-ginger root, about 1 inch piece or more to taste.

-small can evaporated milk (optional, but makes 
a cream-like sauce)

-1/2 t tumeric

-1/3 t chili powder

-1 t coriander

-3/4 t salt

-Optional: to make Saag Paneer (spinach with cheese) buy a

block of paneer at the Indian grocery (in the refrigerated

section, looks kind of like super firm tofu.) Chop into

cubes.

Chop onion fairly fine. Chop or press garlic. Grate the

ginger using a fine grater and keep the liquid as well.

Defrost spinach, squeeze some of the liquid out.

Heat oil in skillet on medium high, add onions and 
cook until soft and yellowed. Add ginger, cook a few 
more minutes. Add spinach & garlic, add more oil if needed. 

Turn down to a simmer, stirring occasionally. If using

evaporated milk, add and keep heat low enough so that it

won't curdle. If using paneer add cubes now. Add spices and

continue to simmer until thickened. (The longer you can

simmer it, the better.)

This dish may not look the most appetizing, but it is one

of my (Elisabeth's) favorites!