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Nutrition Facts
Serving Size 1 (113g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch red swiss chard vindaloo curry paste 2 inches ginger
Calories 265
Calories from Fat 245		(92%)
Amount Per Serving		%DV
	Total Fat 27.3g	41%
	Saturated Fat 3.5g	17%
	Monounsaturated Fat 7.5g
	Polyunsaturated Fat 14.9g
	Trans Fat 0.1g
Cholesterol 0mg		0%
Sodium 2mg		0%
Potassium 85mg		2%
Total Carbohydrate 6.1g		2%
	Dietary Fiber 0.8g	3%
	Sugars 2.4g
Protein 0.6g		1%
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Red Chard Saag

Recipe #89564 | 25 min | 5 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: stazz
Apr 20, 2004

Had some Red Chard that needed a good using a little while back, figured "hey, it's kinda like spinach... why not do up some saag with it?"... the result was not only tasty, but it was visually very stunning as well. I use Patak's Vindaloo sauce here, as it's a quick way to get the right balance of spices, but if you've got a spice set that you like, that will no doubt work too.

SERVES 4 (change servings and units)

Ingredients

1 bunch red swiss chard, cleaned, stems removed
8 tablespoons vegetable oil or ghee
2 medium onions, minced
2 tablespoons vindaloo curry paste
1/2 cup water
2 garlic cloves, minced
2 inches ginger, minced

Directions

1
Finely chop (or process) chard leaves.
2
Set aside.
3
Heat oil or ghee in heavy bottomed saute pan at med-high.
4
When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent.
5
Add chopped chard and let wilt.
6
Add vindaloo and reduce heat.
7
Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached.
8
If you find the mixture is getting dry, add water.
9
After simmering, raise heat and add garlic and ginger.
10
Stir and heat for 5 minutes.
11
Serve with Naan bread and/or basamati rice.
12
(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).

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Featured Reviews for This Recipe

From: Chef #1293851

On Oct 27, 2009

I have made this many times with several of the Patak pastes and for the greens I have used chard, amaranth, spinach, kale, beet greens, and even radish greens. This is a wonderful way to enjoy the leafy greens that you may otherwise have no idea what to do with.

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From: Cathy-O

On Apr 24, 2007

Thanks Stazz! I have always made a mess of red bhaji (the way we refer to swiss chard in India). It always looked unappetizing and didn't taste good either. But today it turned out delicious thanks your delicious recipe. Thanks very much for sharing.

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From: Allisonsdinner

On Apr 13, 2007

This really turned out great! I often have chard and am always on the lookout of new recipes for it — this one will definitely be a keeper. Thanks!

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From: Sackville

On Jul 14, 2004

I was pleasantly surprised by this recipe. I thought it might be a bit dry but it worked out rather well. The recipe doesn't say how big a bunch of chard to use, but I used about 200g and half of all the other quantities to make enough for about 2 people. I only needed to simmer for 10 minutes before adding the garlic and ginger. I served it with samosas and basmati rice. Thank you!

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