In addition to the mustard greens, I had some beet greens that I used. The beets, turnips, and radishes all come with the greens attached, and I try to use them as quickly as possible to get them at peak freshness. A potful of fresh greens will cook down to a thin layer at the bottom of the pot, so
With Indian food, the first level of flavor comes from toasting whole seeds in a dry pan. I used fenugreek, cumin, and mustard seeds. Once the mustard seeds started popping, I added oil and leeks. I would usually use onions, but I had leeks from the CSA. After the leeks had softened, I added simple spices to make the masala paste: cumin, corriander, tumeric, salt. I omitted the stronger tastes of garam masala to let the flavor of the greens come through more. Once the paste had fried up a bit, I added the chopped greens and a bit of vegetable broth, and let the greens simmer.
I used the same pan to cook cubed chicken, then added the greens back.
While the saag was cooking, I made corn (makka) rotis. Roti is Indian flatbread, and a staple of the diet. It is usually made with wheat flour, but I can't eat wheat, so I used corn flour. This is not unheard of in India, but is not common. The one time I had it, it was made by a chef hired to cook for house guests at a wedding who found out I couldn't eat regular rotis. The dough is simply corn flour, salt, and a little oil with water added until a Play-Do like consistency is reached.
Rotis are generally rolled flat and round, but I don't have a rolling pin, and the corn dough is hard to work with, so I hand-formed the rotis. They are simply fried in a skillet, and flipped when the first side is done. Adding a little oil to the uncooked side before the flip helps it cook up a little crispier.
The end result was delicious - the saag was thick, rich, and creamy and was complimented well by the crunchy rotis.