green saag
​-collard greens, green kale, spinach, fennel seeds, oat creamer
​​by priti malhotra

Priti learned to cook under the tutelage of her mother, an excellent cook,  who was ahead of her times, experimenting with recipes and ingredients that were not staple in Indian kitchens at that time. ​ For example, she made taco shells from scratch, when very few around knew what a “taco” was. Priti, through osmosis, absorbed her passion for creativity and stellar food presentation.
Now, Priti creates easy to follow, non-fussy, vegetarian and plant based recipes, melding the traditional with the new. She is always on a look out to try new ingredients, oils, spices, and to create something different, adapt and merge together food from different cultures. When she entertains friends, she likes to display, on her kitchen island, attractive bite-sized foods  that go well with wine.  Priti also enjoys exploring off-the-grid bars, wineries, coffee shops and restaurants and soak in everything that her beautiful town and state has to offer.

A melange of healthy leafy greens and spices simmered for hours on a slow fire to result in creamy concoction of flavors, perfect for winter nights

1 bunch collard greens
1 bunch fresh spinach
1 bunch green kale
1/2 onion chopped
2 cloves garlic peeled 
1/2 inch ginger peeled 
1 jalapeño roughly chopped
1 tomato chopped
1/4 cup tomato purée
1 tablespoon tomato paste
1 tablespoon vegan butter
2 tablespoons avocado oil
1/2 cup oat creamer - I used Nut Pods Original
1/4 (x 2) tsp cumin seeds
1/4 (x 2) tsp fennel seeds 
1/2 teaspoon coriander powder 
1/4 teaspoon cumin powder
1/2 teaspoon garam masala
Salt and Pepper

Wash and clean the greens. Boil 3 cups of water in a large colander, big enough to fit in all the leafy greens. Add the greens one at a time, starting with the heartier ones like collard kale and then spinach. Add the peeled ginger, garlic and jalapeño as well. Cover for a minute. Stir well. They will wilt very quickly and become half the quantity. Strain them and put them in a ice bath for a few minutes. Strain again, and put them in the blender with a teaspoon of salt and the chopped tomatoes. Blend well until smooth.

In a large Dutch oven, add 2 tablespoons of avocado oil. Gently add the cumin and fennel seeds. Once they start spluttering, add the chopped onion. Sweat the onions. Once browned, fold in the blended greens. Mix well and  cook for 30 minutes on medium heat , stirring from time to time. Add the tomato purée and the paste, and a teaspoon of salt. Mix well on medium heat uncovered, for about 10-15 minutes. Then cover with a lid and let it cook for almost an hour on low to medium heat. Stir it from time to time, removing the lid for a few minutes, so that all the water from the greens evaporates. What will be left is a creamy, well blended mix of the greens.

In a small sauce pan, heat a tablespoon of butter. Add the cumin seeds, fennel seeds, and the dried spices, the cumin, coriander powder and the garam masala. It will splutter very quickly. Carefully pour over the cooked greens. Add the oat creamer. Give it another quick boil. Add salt and pepper to taste and serve it hot. 

Serve it with boiled Basmati rice, naan or any toasted flat bread