Mixed Greens, Pureed (saag)

The subject of spiritual experience is at the forefront of thinking in evangelicalism worldwide today. A clear line of division can be drawn between those who insist that the Bible must be the basis by which all spiritual experience is tested and those who regard experience as pre-eminent and resist the tests of Scripture. Is the Word our authority, or is spiritual experience our authority? The Puritans were strong in the area of knowing God by heart experience but they sought to test everything by Scripture. We do well to follow their example.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Grains			1	Servings

INGREDIENTS

12	oz	Spinach, fresh or frozen
8	oz	Mustard greens, fresh or
		frozen
10	oz	Broccoli, fresh or frozen
10	oz	Kale leaves, fresh or frozen
1/2	c	Water, or as needed to
		prevent burning
2	T	Chopped ginger
1 1/3	T	Chopped garlic
1	T	Chopped small green chilies
3/4	t	Tumeric powder
3/4	c	Chopped onions
4	T	Oil, or other sauteeing
		liquid
1	c	Finely sliced onions
1	T	Minced garlic
6		Dried red chilies, or to
		taste
1/2	T	Cumin seeds

INSTRUCTIONS

Taken from Shahnaz Mehta's Good Cooking from India.  Wash the greens
thoroughly and chop them coarsely. If using frozen  greens, defrost and
chop.  In a large pot with a heavy bottom, warm the water and put in
all the  greens, ginger, garlic, green chilies, tumeric powder, and
choped  onions. Bring to a boil, covered, over moderate heat. Then stir
well,  reduce heat to low and simmer, covered, another 50 minutes.
Check  regularly and add more water as necessary to prevent burning.
The  amount of water needed will depend on your combination of greens
and  whether they are fresh or frozen.  Remove the pot from the heat
and blend the greens (in batches if  necessary) in a blender or food
processor along with enough liquid  from the pot to make a puree.
Return all the pureed greens to the pot and simmer until the excess
moisture evaporates and the puree becomes thick.  Meanwhile, in a
skillet, heat the oil or sauteing liquid. Saute the  sliced onions
until a reddish brown. Add them to the greens. In the  same skillet
then saute the minced garlic until it becomes a golden  brown. Add the
red chilies and cumin seeds and saute another 1 to 2  minutes. Do not
let the cumin seeds burn. Pour the contents of the  skillet into the
pot with the greens. Stir and serve hot.  Sorry I don't have the
nutritional information. The only source of fat  would be if you gave
in and used a little bit of oil to saute the  spices at the end. Posted
to Digest eat-lf.v097.n079 by  bgaerlan@ucla.edu (Barbara Gaerlan) on
Mar 22, 1997

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