Recently in Cooking Category

After trying beet and collard greens, I finally cut some Mustard Greens to try :) I had two Mustard plants that were taking over their squares to harvesting was very much needed! Just by removing the outer leaves I got this pile, which weighed in at 14oz, and I have LOTS more left!

Whilst researching Mustard Greens last week I noticed that they are used in the Indian dish Saag, which can be made with Spinach, mustard or Kale (or pretty much any greens from the sound of it!). I like Saag Paneer, or in this case Saag tofu, so I decided to try it out :)

Saag Tofu Ingredients

• 1lb Finely chopped greens
• 1/2 lb Firm Tofu (about half a block)
  
• 2 med tomatoes - pureed
• 1 tspn Ginger
• 1 tspn Coriander Powder
• 1/2 tspn Turmeric
• 1/2 tspn Chili Powder
• 1 Tbspn oil
• 1/2 tspn cumin seeds
• pinch of asafetida
• 1/2 tspn salt
• 2 tbsp Whole wheat flower
• 1/3 cup cream *(I used milk, and just doubled the qty)
  

Method:

• Blend Tomato puree and ginger. Mix coriander, turmeric, chili powder and salt in with ginger/tomato puree mix and set aside. Mix flour with cream and set aside.
• Cub tofu into 1/2" chunks, fry lightly and medium heat.
• Heat oil in pan, and asafetida and cumin seeds. When cumin seeds 'pop' add tomato mix and cook till reduced by half.
  
• Add chopped greens and cook for 10 mins, stirring occasionally. Empy pan contents into blender and blend well, add some cream mixture if neccessary.
  
• Empty contents back into pan and return to heat, mix in cream mixture and cook for 5 mintues.
  
• Add tofu, cook through for a few minutes. Serve
  

After following the recipe and mixing the Mustard and some spinach I had to use up in the fridge I was left with a creamy dish that was more than edible (yummy!), and one I'd definitely cook again. Though I'd use less chili powder next time, maybe 1/4 tspn, perhaps using milk rather than cream made the dish spicier? I served the Saag with rice and some leftover Chole.

When I make it again I'll process it a bit more so it's more creamy and finely blended, but not bad for a first attempt and homegrown!

It seems like our garden grows a few things quite well. One is oranges (natural seeing as our town was once all citrus and walnut groves), radish and greens. As you can see from the photo below, the collard greens really didn't want to stay in their own planting space. I planted these 1 per sq ft and they took over almost 4 sq ft of space!

Poor peas and mesclun got crowded out! But I guess I should have harvested earlier too which didn't help any! I did however harvest recently :) Getting brave after my beet greens, lol! I pretty much just chopped off about 6 of the bigger leaves. And whilst out there I grabbed broccoli that was almost bolting and a couple of oranges (ate one before I took the pic, lol).

Washed the leaves, cut out some of the thicker stems (composted) shredded the leaves and boiled in water for about 5-10 mins. I hear the traditional way is to cook them VERY well so I went that route for my first time. Have to say I was pleasantly surprised. They have the texture of cabbage but none of the horrible smell or heavy taste. I ended up really liking them! Which is a good job considering I have more to eat soon!

One other interesting point is that one of the indian dishes we occasionally have "saag" can be made with  a mixture of spinach, collards or mustard greens. All of which I have in the garden! I did buy some extra spinach though. So Saag will be on the menu soon :o)