Tag Archives: greens

Recycling Beet Greens – an idea for Pasta

Beet Greens Pasta

Beet Greens Pasta

I often make Beet based veggie burgers (recipe here). They are pretty awesome. Having not eaten them in a while, I’d asked the missus to pick up some Beets when she went to the grocery store. She came back with the few that still had their leafy greens attached to them. After disregarding the initial impulse of chopping and discarding them, I did some diging and realized that these greens are very rich in nutrients and can be cooked.

So following a basic recipe that I found in NY Times (here) I made them today. The greens definitely fall on the Spinach end of the taste spectrum but taste much richer. I tossed them with some Penne and sent it for lunch with the kiddos today.

The kids liked it. Given the pickiness of our older daughter that is a pretty resounding endorsement.

If you haven’t had them, they are well worth a try especially given how easy they are to cook.



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Mustard Greens – foodydoody’s version of Sarson da Saag

Sarson da Saag (Mustard Green Stew)

Sorry for the silence but I was on the road and at a place where there was little to no connectivity. Hence the delay in getting this post out. Lack of connectivity for a period of time should be the subject of a post, but I digress.

Spring is a great time to get your greens. Spinach, Kale, Mustard – they are all in season. Besides tasting great, they pack a nutritional punch. So, it was with great pleasure that I picked up a bunch of mustard greens at the McKinney Farmer’s Market recently. There literally is one dish I know how to make with Mustard Greens. That is, Sarson da Saag. This traditional Punjabi dish is hearty stuff that is traditionally eaten with a maize flatbread (Makke di Roti) and lots and lots of butter. This is the quintessential comfort food of Punjab in Northern India eaten after a long day working in the fields.

While Punjabis in rural India can handle the sheer amount of fat that goes into the making of this dish, I could neither justify nor burn off that many calories. So I took a more healthy approach to making this classic. However, in all honesty, the dish does taste divine when it is dripping in grease. One epiphany that I had when I was making this dish was the similarity between rural Italian and Punjabi cuisine. They have both been traditionally agrarian societies and the cuisine uses fresh ingredients cooked with a minimum of fuss, relying on their freshness for flavor. Very different societies but a similar approach to food.

Anyway, here it is. Cook and enjoy with a bread of your choice. Works well with boiled rice too.

INGREDIENTS (enough for 6)

1 lb Mustard Leaves

1/4 lb Spinach Leaves

1 Large Tomato – diced

2 Green Chilies – chopped (use one if you can’t handle heat)

1 inch Ginger – peeled and chopped fine

Salt to taste

1 Tbsp Cornflour

1/2 tsp Red Chili Powder

2 1/2 Tbsp Unsalted Butter

1/2 inch Ginger – peeled and julienned


1. In a large pot with 2-3 cups of water, add the Spinach, Mustard, Tomato and Chilies along with the ginger and salt.

2. Cover and simmer until the tomato looks pulpy and the greens have wilted.

3. Using a hand blender, puree everything that was boiling.

4. Add the cornflour, chili powder and 2 Tbsp butter to the mix. Add more water if needed, the Saag should be thick but runny, like a nice thick soup.

5. Cook on low heat for 30 minutes.

6. In a separate saucepan, heat 1/2 Tbsp of Butter and fry the julienned ginger in it for 2-3 minutes. Add to the Saag and you are done.

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