Nettle Saag - Testing

https://scarletsage.com/blogs/news/nettle-saag-recipe-by-five-flavors-herbs?srsltid=AfmBOooye-Yl4zDxWdKmhXvuAb3jKbd67enPPFnPQh6-TAGZ8McOgtqh

1 - This made an unusual saag. I used chard that survived the winter, and I thing it was a bit tough, so the texture was very different from the creamy saag I'm used to. I wonder also about the size I cut the leaves into. It should maybe be super fine. Oh, and instead of cream, I want to try full fat yogurt.

8 cups water

8oz fresh nettle leaves, removed from stem

2 Tbsps. ghee, olive oil

2 cloves garlic, finely chopped (or substitute ½ tsp. asafoetida powder)

½ inch fresh ginger root, finely chopped

½ small jalapeno or serrano pepper, finely chopped (optional)

1½ tsps. turmeric root powder

½ tsp. coriander seed powder

½ tsp. cumin seed (whole)

8oz fresh spinach or chard, coarsely chopped

¼ cup cream (TRY FULL FAT YOGURT)

Salt, to taste

1. Bring water to a boil in a non-reactive pot.
2. Add nettles to water and boil for 5 minutes to blanch, then transfer leaves to a colander to drain.
3. While leaves cool, heat oil in a skillet and sauté garlic, ginger, pepper, and spices.
4. Add chard and stir until coated in spices.
5. Add the nettles and stir.
6. Add a few pinches of salt, stir, and cover. Stir every few minutes, replacing cover after (if needed, add a small amount of water to prevent sticking).
7. When the vegetables are soft but not too mushy, turn off heat and add cream. Adjust salt and serve warm.