6 Reviews of Red Chard Saag

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!

From: SoCalGal

On Dec 13, 2005

This was a fantastic dish! I'm really not a fan of chard, so I was surprised how much I enjoyed it. We're making it for dinner tonight!

From: Sakeenah

On May 23, 2006

we really like red chard and indian food this was great thank you so much I used pataks mild curry paste and it came out just fine

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.

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.

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!