Equally aesthetically challenged Saag is a spinach or mustard leaf dish from south Asia. It is combined with various ingredients to create classic Indian dishes. Saag gosht pairs the vegetable with meat whilst saag paneer makes use of cheese and in the dish Saag aloo spinach and potatoes are coupled! We are suggesting saag kohlrabi. The purists may protest but we find tinned spinach the easiest and best as it is just the right consistancy to form a creamy spinach sauce.
Sweat off the onion, garlic and spices in a pan for a few minutes. Add the kohlrabi and sautee for 7 to 8 minutes or until soft but still "al dente". Add spinach and cook for a further 2 minutes until all ingredients are warmed and combined. Season to taste.
Posted by incredibly fed