Creator
Nayan Desai
Creator Note
A vibrant, saag-style dish, inspired by the Indian way of slow-simmering greens with ginger, garlic, and spices until velvety and rich. Here, coconut cream softens the edges and toasted fenugreek salt adds an earthy, aromatic finish.
Menu Category
Salads & Sides
Dietary Tags
Dairy-FreeGluten-FreeVeganNut-FreeSoy-Free
Cooking Time
Active time: 45-60 min • Total time: 70 min
Total Yield
~2 quarts & 1/3 cup Fenugreek Salt
Serving Size
3/4 cup (150 g)
# of Servings
10
Special Equipment
8qt stock pot or Dutch oven
valentiful-tested
👍
Ingredients
Fenugreek Salt
- 20 g kosher salt
- 12 g fenugreek, toasted and ground
- 12 g cumin, toasted and ground
- 12 g white pepper, toasted and ground
Saag-Style Greens
- 120 g (~1/2 cup) avocado oil
- 40 g (5 Tbsp) garlic, sliced (8-10 cloves)
- 40 g (1/4 cup) ginger, minced (~4”)
- 400 g (3 cups) yellow onion, sliced
- 2 bay leaves (fresh if possible)
- 10 g (1 Tbsp) fenugreek salt (see sub-recipe above)
- 30 g (6 Tbsp) Serrano chile, sliced
- 1000 g baby spinach, rinsed and dried
- 450 g coconut cream (or one standard can)
- 450 g (2 cups) vegetable stock or water
- Juice of 1 lemon or lime
Substitution Tips: This dish also works beautifully with a mix of hearty winter greens like kale, chard, mustard or collards; just de-stem and cut the leaves into thick ribbons. You can use the stems too, if you slice them thin. For heartier greens, extend the simmer by 10 minutes.
Instructions
- Make Fenugreek Salt
- Combine kosher salt with toasted and ground fenugreek, cumin, and white pepper. Store in an airtight jar for up to 3 months.
- Prepare Aromatics
- Mince the ginger and slice the onions, garlic, and Serranos. Keep each ingredient separate and ready.
- Toast Garlic & Ginger
- Heat a large Dutch oven or 8–10 qt stock pot over medium heat for about 5 minutes.
- Add avocado oil, then the sliced garlic. Toast until just golden, about 2-3 minutes.
- Add the ginger and cook ~3 minutes, stirring often, until the raw aroma mellows.
- Build the Base
- Raise heat to medium-high and add the sliced onions, bay leaves, and fenugreek salt. Sweat these with constant stirring for 2 minutes.
- Turn the heat back down to medium, and add Serranos. Continue cooking until pepper are very soft, ~4 minutes.
- Cook the Greens
- Add spinach (or other greens) in batches, about 1½–2 cups at a time, stirring to wilt before adding more. Continue until all the greens are tender but still bright green.
- Simmer
- Add coconut cream and vegetable stock. Reduce heat to low and simmer gently 20–25 minutes, until the mixture thickens and develops a glossy sheen.
- If using hearty winter greens like mustard or collards, extend the simmer by 10 minutes.
- Finish & Serve
- Turn off heat and let rest 15 minutes. Stir in lemon or lime juice. Taste and adjust seasoning with additional fenugreek salt or plain salt.
- Serve warm over rice as part of a festive holiday spread. Set the fenugreek salt out alongside the dish in case anyone wants extra (it’s so good!)
Serving & Storage Suggestions
- Ideal Temp: This is best served hot to warm but still lovely room temp when part of grazing spread.
- Prep Ahead Optionality:
- Fenugreek salt can be made up to 3 months in advance, and kept on hand as an aromatic seasoning for curries, dals, and roasted vegetables.
- This dish can be made up to 3 days ahead. Store in the fridge in a sealed Pyrex or similar container.
- Surplus Ingredients: Fenugreek Salt
- Complementary Menu Ideas! List other Thanksgiving menu items that you would serve this alongside:
- Basmati rice or warm flatbread
- Roasted root vegetables or spiced sweet potatoes
- Lentil or chickpea stews
- Holiday mains like roasted turkey and lamb
Did you make this?
Tag @centraltexasthanksgiving and @chefnayanrd on Instagram!