Censoring your feet and saying "don't write a book, buy mine instead" is internet gold. You've got it, man, respect. Also, thanks so much for the "baking soda in the greens to preserve the color" trick, I never knew that before!
Really happy that you showed how versatile saag is. But I think you added too much liquid, bc saag can be a quite dry paste as well. To each their own!
I am excited about this video because I do tend to over shop when I go to the farmers market because there's just so much beautiful fresh food. I also tend to tell myself I will do lots of healthy cooking throughout the week but then I am so tired after work that I often don't. Now I have an easy delicious dish I can make with all those greens and that makes me happy. Thanks for this.
@@ldc4817 ooooh. That's a nice take. I was thinking maybe he didn't want online creeps to fetishise his feet... Bro was infact monetising his content 😂😂😂
Slurry!! I've tried making saag like 3 times and was always disappointed in the watery texture i end up with and i didn't even think of using a little corn starch slurry to adjust the consistency. Thanks Jon!
Hi, traditionally in my house we use corn flour (makki da atta). It will have lumps but use a spoodle or wooden spoon to break down. they end up tasting really good once cooked through thoroughly with saute.
thank you so much for this recipe because Saag has always been one of my favorite dishes but I didn't realize how versatile it truly is, and now I have something to do with radish and beet greens as an alternative to composting them :)
Yum, super easy. I know this is 'inspired' but I couldn't help wondering how this was so different from the saag I was used to. Usually there's some kind of dairy to thicken, yogurt. But it looks pretty great without it too. Just whatever you have on hand I guess.
"Maybe you bought some of these.. and don't know what the F to do with these." Exactly how I shop. And that's how u end up with Balut when u thought u were just buying eggs
With 2 opened bags of salad greens in the kitchen, I’m looking forward to trying this dish. So, about your fruit/onion bowl with the glass top and the cork.. who makes that? I swooned. (Btw - Hi from Danni’s mom. I’m a big fan!)
I learned to make saag when I found out I hated garlic mustard & needed to "hide" the flavor a bit. But I was wondering what greens were "acceptable" for saag & found your video! So thank you!!! Next question: veg only or is meat allowed?
What a great and tasty way to use up greens! 😋 Thank you for the inspiration! And your dog is so adorable 🥰 Also, I can feel when someone zooms in on me too 🤣
I want to say something please don’t take it offensively I wanted to ask you for more vegan recipes because I think you are an amazing chef and I think you can change minds of many people you have that power
Do you have an affiliate link or something for your pepper grinder? I dont know if it was in this vid but ive bought two so far without giving you credit. lol HOWEVER i did just preorder a signed copy of your book 🥰 i think food is lifes greatest unifier across time and space, its one of the only cultural evidence we have of historical societies and its the easiest was Modern people can quickly relate to one another.. so i take your third culture and up you a fourth fifth sixth
This is how I get kids to eat what I have had several parents say is about the amount of veg they willingly eat in 60 days in a single meal. As for adults I have had people use the tops of carrots and reddish just because they thought... wow... that is cool. Why did I not think I could eat this... am I just dumb? No, you are not... you have just been convinced of stupid things.
Thank you for replacing cheese with tofu. I’m lactose intolerant and would like to try saag dishes. And that opener had me by the throat. Swiss chard, especially rainbow Swiss chard, is so mid. It’s pretty-looking, but has no personality.
