Yield: 4 to 6 servings
Somehow, my planning hadn’t been very good, as we were about to leave town for five days and I had two bunches of hardy Red Russian Kale and 1 of beautiful rainbow Swiss Chard in our fridge.
Knowing it wouldn’t keep, I thought about making a pesto to freeze, but lately I have been Jonesin’ for Indian food big-time. So, I decided that if I made a very thick saag without anything that doesn’t freeze perfectly, like coconut milk, I could pop it in the freezer and enjoy when we returned home.
Not only did it freeze beautifully, but it tasted wonderful before and after freezing with a texture to match!
This amount of greens and onions sounds like a mountain, but it only makes 4 to 6 servings because I chop the greens so finely and it all cooks down significantly.
I served this Indian Cashew Spinach over grilled tempeh, but it would be good over cooked Basmati rice or with just about anything, including a spoon!
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