SEEDlings Grow, Cook & Share Spinach!
Published Tuesday, Nov 21, 2017
Each week, we’re growing, cooking, and sharing food – and last week was all about spinach!
On Tuesday, the SEEDlings harvested bunches of the nutritious green. On Wednesday, they cooked it into saag and prepared fresh naan with Sumi in the kitchen. On Thursday, they harvested even more, and at the end of the week, each SEEDling’s family took home a bag of fresh greens and sweet potatoes!
Check out the SEEDlings’ saag and naan recipe:
Indian Creamed Spinach
- 1 + 1/3 cup rice milk
- 2/3 head of cauliflower cut into small florets
- 3 medium cloves garlic finely minced
- 2 inch ginger, peeled and finely minced
- 2 teaspoon ground coriander seed
- 2 teaspoon ground cumin seed
- 2 teaspoon ground turmeric
- 10 cups baby spinach, chopped into small pieces
- 5 cups other winter greens, chopped into small pieces (ex. Broccoli greens, Bok Choy leaves)
Cauliflower Purée: Combine rice milk and cauliflower in a small saucepan. Season with salt and bring to a simmer. Cook until cauliflower is tender, about 10 minutes. Purée mixture using a hand blender or counter-top blender. Set aside.
For the Spinach: Heat vegetable oil in a large saucepan or saucier over medium heat until shimmering. Add onion, a pinch of salt and cook until caramelized. Add garlic and ginger and cook, stirring, until fragrant and lightly browned, about one minute. Add coriander, cumin, turmeric, stirring until fragrant, about 30 seconds. Add spinach and other greens one handful at a time, stirring and adding more as the greens wilt.
Reduce heat to low and cook, stirring occasionally, until greens are fully wilted, about 5 minutes. Stir in cauliflower purée and continue to cook until greens are very tender, about 5 minutes longer. Squeeze lemon juice on top, season with salt, adjust consistency with a little water if necessary, and serve.
- 3 + ½ cups all-purpose flour
- 4 tsp sugar
- 2 tsp salt
- 1 + 1/2 tsp baking powder
- 4 tsp oil (I used olive, you could use anything relatively mild)
- 1 cup rice milk
- Butter (vegan) or oil + herbs (rosemary, oregano, thyme) for seasoning
- Combine all dry ingredients, and whisk together.
- Create a well in the middle of the dry ingredients, and add the oil and milk. Mix everything together until it forms a ball. Turn out on the counter and knead until very smooth and elastic — at least 5 minutes — adding more flour as necessary.
- Let the dough rest for 10 minutes. Divide into 8-10 equal pieces.
- Heat a skillet over medium-high heat. Roll one piece of dough until very thin (less than 1/8″). If the skillet isn’t non-stick, melt some butter before each piece. One at a time, cook the naan for about 90 seconds, or until parts are blackening, on each side. When they are done, you can brush them with butter and add seasonings (cilantro, garlic, etc.), if you want.