Saag is a traditional Indian and Pakistani dish made primarily with leafy green vegetables. The word saag literally means "green vegetables" in Hindi, and it generally refers to simmered dishes made with leafy greens such as spinach, mustard greens, and fenugreek, cooked with spices and often enriched with coconut milk. Since Swiss chard stalks are not commonly found in India, this saag is a modern twist on this classic Indian dish. It showcases Swiss chard, which pairs perfectly with fragrant spices like turmeric, cumin, and garam masala. Naturally gluten-free, this saag is an excellent option for lovers of Indian cuisine. It can be served with basmati rice or gluten-free naan bread for a family dinner. Easy to prepare, it can be enhanced with chickpeas or cubes of paneer (Indian cheese) for a complete meal.
Separate the leaves from the stalks. Cut the leaves into strips and the stalks into small pieces. Blanch the leaves and stalks separately in boiling water for 5 minutes, then drain.
Stir in the diced tomatoes and simmer until you get a thick sauce.
Add the blanched chard ribs and leaves to the sauce. Mix well.
If you are using chickpeas, add them directly. If you opt for paneer, tofu, or halloumi, fry it separately in a pan before adding it.