Bengali Spinach (Sak)

Bengali Spinach (Sak)
Green leafy vegetables constitute the basis of a group of well-loved dishes in India known as sak. There are over 50 varieties of popular cooked greens in India, and, depending on regional cuisines, they can be flavoured with a variety of seasonings toasted in either ghee, mustard oil, sesame oil or peanut oil.
This lightly seasoned dish is based on a Bengali recipe that I first tasted in the holy city of Sridham Mayapur. The spinach is only lightly cooked, and the seasoning is subtle and unobtrusive to allow the full flavour of the greens to emerge.

Feel free to experiment by adding other greens - as long as no less than half of the greens are spinach - such as turnip, beet or radish greens, kale, collard, mustard greens, sorrel, or silverbeet (Swiss chard). Avoid cooking the greens in aluminium or cast-iron, since they tend to discolour and absorb flavours from the pan. Stainless steel, enamel or iron, or a non-stick surface is ideal. Enough for 6 very small side servings.

• 2kg spinach, about 2 large bunches, washed and chopped
• 1 tablespoon ghee
• 1 teaspoon cumin seeds
• 1/4 teaspoon fenugreek seeds
• 1 teaspoon chopped and seeded green chilies
• 2 teaspoons freshly minced ginger
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg powder
• 2 teaspoons butter
• 1½ teaspoons lemon juice

Thanks to Kurma dasa and ISKCON News" for this recipe.

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