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Spinach Saag (Creamed Greens)


  • 4-6 garlic cloves, bruised and minced
  • 1 medium onion
  • 2 cups chopped greens (spinach, chard, beet greens, etc.)
  • 1/4 cup soy sauce
  • 3 tbs. tomato tapenade
  • 4 ounces tofu, cubed
  • 1/4 cup sesame tahini
  • Optional – a dash of Thai fish sauce


This is one of my favorites at the Indian Restaurant, but sadly, it is made with tons o’ dairy, cheese and cream. I have discovered the secret of non-dairy saag.

Gently saute onion & garlic 10-15 minutes. Add everything but the tahini. Cover pan and let steam for 5 minutes.

Mix tahini with water and 2 Tbs soy sauce. Stir all together until you have a creamy consistency. Add more liquids or tahini for more sauce.

Stir sauce into pan, simmer for a few more minutes and serve hot with rice or chapatis.

From The Tao of Chow by Jewell Starsinger, 1997

Contributed by Tucson CSA member Paige Winslett