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Beet Greens and Spinach Saag with Tofu

From Statesboro Market2Go

<p>A spicy, healthy, and vegan Indian dish! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 8 cups

1/2 teaspoon Cumin seeds
2 cups Onion (finely chopped)
8 cloves Garlic (finely minced)
2 Dates (pitted)
1 tablespoon Grated fresh ginger
1 1/2 inch Piece serrano pepper (finely chopped)
1 cup Tomato (chopped)
1/2 teaspoon Ground turmeric
1/8 teaspoon Cayenne pepper
1/8 teaspoon Cinnamon
1/8 teaspoon Ground cloves
Salt & pepper to taste
5 or 6 cups Beet greens & stems (finely chopped)
6 cups Spinach (finely chopped)
12 ounces Extra-firm tofu (drained, pressed, and cut into ¾-inch cubes)
1 cup Corn
1/4 cup Unflavored plant milk of choice
1 tablespoon Lime juice
1 tablespoon Finely chopped fresh cilantro

Step by Step Instructions
  1. Toast the cumin seeds in a skillet over medium heat for 1 minute. Add the onion, garlic, dates, grated ginger, serrano pepper, and 1/4 cup of water, cover, then cook for 10 to 15 minutes, stirring occasionally and adding tablespoons of water if necessary to prevent sticking.
  2. Stir in tomato, turmeric, cayenne pepper, cinnamon, cloves, and ¼ cup water. Cook for 5 minutes and season with salt & pepper to taste.
  3. Add the beet greens and 1/2 cup water. Cook for 10 minutes, then add the spinach and cook for 2 or 3 more minutes. Remove the pan from heat to cool, then put the vegetables into a blender and blend until smooth.
  4. Return the blended vegetables to the skillet, add the corn & tofu and heat through. Stir in the plant milk & lemon juice, season to taste, then garnish with cilantro.