Winter has arrived with chilly weather and a cold breeze. This is the season to wrap ourselves in a blanket and sip a hot cup of tea. During the winter, we get a variety of fresh produce like apples, carrots, radishes, oranges, peas, turnips, etc. These seasonal delights are loaded with essential nutrients and can be relished in many ways.
Leafy greens are another gift of winter. Also known as saag, they are a staple in Indian meals. Spinach, mustard, bathua, amaranth, fenugreek, poi, and chaulai saag are some popular winter greens in India. Easy to prepare, they keep us warm during this chilly weather. The vegetable market is already loaded with gorgeous greens, and people have started taking them home.
But are you storing and cooking winter greens the right way? Here is the ultimate guide to buying, storing, and cooking winter greens correctly:
How To Buy Saag
Most of us do not put effort into buying vegetables. Our focus is more on what to pick from the market and how we are cooking it. But one should pay some extra attention while purchasing saag, as it can be challenging even for regular grocery shoppers. Always go for the fresh ones, as even a day-old saag loses a certain nutritional value.
Make sure the greens are fresh, crisp in texture, and bright, deep green in colour. Check for yellow and brown leaves in the bunch; if you find any, do not buy it. This is because even a single wilted leaf can ruin the entire bunch of the saag. Always prefer saag with soft stems, as they are easier to cook. Also, never buy or carry the greens in a plastic bag (especially a wet plastic bag) because it can wilt the veggies very quickly.
How To Store Saag
This is the second step you need to follow to get the maximum benefits out of the winter greens. Most people say that vegetables stay fresh for longer during the winter season, but that’s not the same with saag. The leafy vegetables should not be stored for more than four days, as storing them for longer will make them wilt and also cause them to lose nutrition.
The first thing you should do after bringing the saag home is wash them properly at least three times by submerging them in a sinkful of cool water. Then pat it with a clean towel and let it dry completely. This step will ensure all the dirt and debris sitting on the leaves is removed.
After the greens have dried, transfer them to a zip-lock or paper bag and store them in the refrigerator. You can also use a newspaper for storage, but remember to cover it properly, as leaving the saag in the open dries them rapidly. Do not keep the leafy vegetables along with bananas, apples, or any other fruits, as they will make the greens decay faster.
Tips For Cooking Saag
Saag is very simple to prepare and takes very little time to cook. They are enjoyed as curries, poriyal, stir-fries, and combined with lentils and legumes as well. Parathas, rolls, wraps, fritters, pasta, kebabs, dips, stews, and soup are some of the dishes that can be prepared too.
Here are three tips to follow while cooking saag:
- Do not overcook any saag. Overcooking will not only reduce the flavour but will also cause a loss of nutrients. Cook it only for a few minutes, just until tender. For example, 1 kg of fresh spinach will take around 6–10 minutes to cook.
- Always season the greens well, as they are mild in taste. You can use lemon juice, vinegar, and chilli flakes as well, along with your regular spices like black pepper, red chilli, cumin, and ginger-garlic.
- Use high heat while sautéing the saag. It will require less oil and prevent the dish from becoming soggy.