Saag with Collards, Kale and Spinach

One of the most satisfying meals you'll ever have is a traditionally spiced Indian-food meal. The way they use both sweet and savory spices plus salt and fat in one meal helps to satiate your palette and appeal to your senses in ways "one-sided" meals cannot.

So often, we prepare a dish in a spicy direction or perhaps it's a dessert made sweet. With Indian food, all types of palette-pleasing spices are put into each meal. Most of us think of cinnamon and nutmeg in pumpkin pie or desserts, but try it with the flavors of garlic, mustard and fat and you'll see a whole new side of these traditional Indian spices.

 from Herbivoracious

Vegetarian and gluten free
Serves 4 as part of a larger Indian dinner
15 minutes active (1 hour total) 

For the spice mixture:

• 1/4 teaspoon ground asoefetida (hing)
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg (preferably freshly grated, use a bit more if not)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garam masala
• 1 teaspoon black mustard seeds
• 1 inch piece fresh ginger, grated

1. Place all ingredients in a small bowl.

For the saag:

• 1 bunch kale
• 1 bunch collard greens (about 1 pound total kale and collard greens)
• 10 ounce package frozen spinach (or 1 pound fresh baby spinach, washed)
• 3 tablespoons butter or ghee
• 1 teaspoon kosher salt
• 1/2 cup yogurt (I used full fat)

1. Strip the coarse stems from their kale and collard greens, chop them roughly, and wash them in three changes of warm water in a large bowl. Drain off the water, add the spinach, and set aside.
2. Melt the butter in a very large skillet or wok over medium heat. Add the spice mixture and stir until fragrant but not burning, about 1 minute.
3. Add the greens and 1/2 cup water. Toss with tongs, then cover. Reduce heat to medium low. Cook, tossing occasionally, until completely tender and wilted, about 45 minutes, adding a bit more water if needed.
4. Turn off the heat, remove the lid, and allow to cool slightly. Stir in the yogurt. Taste and adjust seasoning. Gently reheat, but don’t bring all the way up toward a simmer or the yogurt may break.