In my first CSA share from Green Gate Farms, I received big bunches of Lacianto kale and Brussels sprout greens. I am a huge fan of Indian food - specifically North Indian saag paneer. While saag paneer is generally made with spinach, saag actually means "greens" in Hindi and other greens are used in traditional Indian versions of this dish. While the amount of ingredients may make a lot of Indian dishes seem overcomplicated for weeknight meals, they include a lot of spices so don't let the recipe discourage you. It's really quite simple and easy to make with minimal prep.

You can make your own paneer with a simple cows milk cheese, though I used store bought in this recipe. Omitting the paneer and cream for a vegan version of this dish is just as amazing and aromatic. This is perfect as a side dish or as a main.

Saag Paneer

Serves 2 as a main or 4 as a side.

Ingredients

1/2 bunch kale, stems and ribs removed
1/2 bunch Brussels sprouts greens, stems and ribs removed
1 tbsp coconut oil (or other high heat cooking oil)
1/2 tsp curry powder
1/2 lb paneer or queso fresco, cubed

2 tbsp coconut oil
1 tsp ground cumin
1 small yellow onion, thinly sliced
1 tsp freshly minced or grated ginger
3 cloves garlic, minced
1 tomato, diced
2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp cayenne (omit for less spice)
1/2 cup cream
salt and pepper to taste

Method

Chop greens into bite size pieces. Steam in a tray for 15 minutes until very soft and cooked through. Set aside.

In a large pan, over medium high heat, add coconut oil. Add curry powder and fry, stirring constantly for 1 minute. Add cubed paneer and brown on all sides. Remove from heat and set aside.

In the same pan, heat 2 tbsp of coconut oil. Add cumin and fry, stirring constantly for 2 minutes. Frying your spices removed any powdery texture and is a step that shouldn't be skipped! Add onions, cook until softened, stirring occasionally, about 10 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, cayenne pepper and continue cooking, stirring occasionally for 10 minutes.

Stir in all remaining ingredients along with the cooked greens and stir. Salt to taste. Cover and reduce heat to medium low and cook a further 15 minutes, stirring occasionally.

Serve with rice or quinoa.