Prep 5 mins
Cook 20 mins
Had some Red Chard that needed a good using a little while back, figured "hey, it's kinda like spinach... why not do up some saag with it?"... the result was not only tasty, but it was visually very stunning as well. I use Patak's Vindaloo sauce here, as it's a quick way to get the right balance of spices, but if you've got a spice set that you like, that will no doubt work too.
- 1 bunch red swiss chard, cleaned, stems removed
- 8 tablespoons vegetable oil or 8 tablespoons ghee
- 2 medium onions, minced
- 2 tablespoons vindaloo curry paste
- 1⁄2 cup water
- 2 garlic cloves, minced
- 2 inches ginger, minced
- Finely chop (or process) chard leaves.
- Set aside.
- Heat oil or ghee in heavy bottomed saute pan at med-high.
- When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent.
- Add chopped chard and let wilt.
- Add vindaloo and reduce heat.
- Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached.
- If you find the mixture is getting dry, add water.
- After simmering, raise heat and add garlic and ginger.
- Stir and heat for 5 minutes.
- Serve with Naan bread and/or basamati rice.
- (NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).
I have made this many times with several of the Patak pastes and for the greens I have used chard, amaranth, spinach, kale, beet greens, and even radish greens. This is a wonderful way to enjoy the leafy greens that you may otherwise have no idea what to do with.
Easy and delicious. I halved the recipe and added some other vegetables (including potato added with the onions at the start) that needed to be used up to make a good one pot meal. Served with homeade garlic naan.
Thanks Stazz! I have always made a mess of red bhaji (the way we refer to swiss chard in India). It always looked unappetizing and didn't taste good either. But today it turned out delicious thanks your delicious recipe. Thanks very much for sharing.