Sunday, March 1, 2015

Chana Saag with Collards

Yum! Usually subbing collards for something else is disastrous, due to the bitter cabbagey flavor. But here it was magical--I think the spices and the creaminess stand up to the flavor of the collards so that it's not overpowering at all. This was rich and interesting and delicious, and healthy to boot.

Chana Saag with Collard Greens
(from soy division)

1 large onion, chopped
3 cloves garlic, chopped
1 teaspoon powdered ginger
1 teaspoon cumin seeds
1 teaspoon ground cumin
1 TBSP garam masala
1 teaspoon coriander
1 teaspoon turmeric
¼ teaspoon chill powder
6 oz chopped collards without stems (or kale, or spinach)
¾ cup vegetable broth
1 cup unsweetened soymilk
¼ cup raw cashews
2 tablespoons tomato paste
2 (15-ounce) cans chickpeas
1 cup green peas
pepper to taste

Heat a large, non-stick skillet over medium heat.
Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
Reduce heat to medium. Stir in greens and vegetable broth.
Cover and cook until the greens are bright green and tender, about 5 minutes, stirring occasionally.
While the greens are cooking, put the milk, cashews and tomato paste in the blender and puree until smooth. When the greens are cooked, add it to the blender and blend until smooth.
Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and peas and continue simmering about 10 minutes.
Season to taste. Serves 4-6.

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