Make saag with kale instead of spinach in a few easy steps! Kale is much more firm than spinach, so you will steam the leaves initially and then purée then after cooking to create a silky texture without strings. Any kind of kale can be used in this recipe. I used curly kale because that is what I had on hand, but lactino/dinosaur kale would be excellent also. For the broth; chicken or vegetable can be used, or water (less sodium but less flavorful). Spices can be any that you like; I have listed what I used. Some fat will be needed to bring out the sweet taste in the kale, traditional recipes use cups of oil or ghee/clarified butter. You could also use almost no fat, but the mouthfeel would be less creamy and the taste would be slightly more bitter. I suggest starting on the low side, then adding more as needed for taste.

Simplified ingredient list: Large bunch of kale. 1/4-1/2 Chopped onion. 1 Tbs each Crushed ginger and chopped garlic. Oil or ghee. Dry spices and spice pastes as desired. 1/2 Tbs Tomato paste. Water or broth. Half and half or coconut milk. 1 can of chickpeas.

Equipment needed: large pot with a lid, spoon for pot, measuring spoon (or your eyes), steamer basket (helpful), oven pan, immersion blender/blender/food processor.

1. Wash kale thoroughly. I started with one large bunch of kale. Remove largest part of the stem.

2. Steam kale for 8 minutes to soften. I used a steamer basket in a huge soup pot.

3. Sautéed 1/4 to 1/2 chopped onion in 2 tablespoons oil with salt and pepper until lightly golden. Add 1 tablespoon each of crushed ginger and chopped garlic and cook briefly until garlic is fragrant.

4. Add in wilted kale, tearing leaves up into slightly smaller pieces. 

5. Add another 2 Tablespoons oil and sautéed kale for 3 minutes on medium heat.

6. Add 2 cups broth to deglaze the pan. Add 1/2 Tablespoon tomato paste. Add spices as desired: I used a sprinkle each of cumin, garlic powder, cayenne pepper, turmeric, chili powder and a pinch of cardamom. I also added 1/2 teaspoon of red Thai chili paste (though this is not traditional).

7. Cook for 1 to 2 hours. The longer you cook, the more the flavors will blend. Add additional water as it becomes dry. Add additional oil in small amounts of the kale is not getting slightly glossy. Adding 1-2 Tbs butter or ghee will make this taste great, but is not required.

8. Meanwhile oven toast 1 can of chickpeas in 1/2 tablespoon oil at 450 degrees for 8 minutes.  Add a sprinkle of sea salt and a sprinkle of spices (I used cayenne, garlic powder and cumin). Place back in the oven for 1-2 more minutes until lightly brown and shrunk in size by 1/4-1/6 of their original size. Set aside.

8. After you can wait no longer, purée the kale with an immersion blender/blender/food processor. I used an immersion blender. You do not need to make it totally puréed but you should eliminate all of the strings and big chunks, which takes awhile. Adding more liquid can help make this easier if you are using an immersion blender.

9. Add 1/4 cup half and half. Alternatively add coconut milk. The amount can be increased to 1/3 cup if needed. Run the immersion blender one more time briefly.

10. Cook on low for another 10 minutes, stirring constantly.

11. Turn off heat and stir in toasted chickpeas.

Puréed kale cooking.

Toasted chickpeas.

Finished kale with chickpeas added.

Fed a family of 4 with leftovers!