Recipe: Greens Cooked Punjab Style

A delicious bowl of flavorful cooked organic greens.

I am calling this recipe "Greens Punjab Style." The true Sarson Ka Saag is a labor of love and a dish to be made when time allows. The dish hails from the Northwestern state of Punjab India, and is served in the winter when mustard greens, spinach, arugula and others are in season. I love the buttery soft texture and rich yet simple flavors of this dish. While this version may not be as traditional, it will save you time and still packs a lot of flavor. Enjoy!

Here’s what you’ll need:

  • 1 lb Mixed Braising greens 

  • ½ lb Spinach

  • 1 tsp fresh grated ginger

  • ½ fresh hot green chili, minced 

  • 9 Tbsp unsalted butter

  • 1 ½ Tbsp cornmeal 

  • 1 tsp salt 

Here’s how you' make it:

  1. Wash greens, coarsely chop and place in a large pot. 

  2. Add 1 cup water and bring to a boil. Cover and turn heat to medium-low and cook for 10 minutes or until greens are tender. 

  3. In a food processor, put the ginger and green chili through and then add the strained greens and blend again. Make sure to not over strain the greens. Some liquid is ok. Set aside. 

  4. In a pot or cast iron, melt the butter over medium-low heat and add cornmeal and cook for about 2 minutes stirring all the time. Make sure not to brown. 

  5. Turn heat to low and add ¼ cup of water and keep stirring until water is hot. 

  6. Add the pureed greens and salt and cook, stirring often for another 10-15 minutes. 

  7. Serve warm and with any Indian style bread. This dish is classically eaten with a kind of crispy bread called Makki ki Roti.

Here is a link to a classic recipe for Sarson Ka Saag if you’re feeling adventurous:

RecipesCody Fitzpatrickgreens, meals