Ingredients
- 2-3 lbs ramp leaves or as many as you want - they really cook down and you can adjust the spices at the end
- 3 tbs Grassfed Organic Ghee divided
- 2 cups of ramp bulbs I used my dry measure cup OR 1 onion
- 2 inch ginger minced
- 1 serrano peppers minced (remove seeds/rib if you don't like it spicy!)
- 2 tsp Fine Sea Salt adjust to taste
- 1 tsp Coriander Powder
- 1 tsp Cumin Powder
- ½ tsp Turmeric Powder
- ½ tsp Kashmiri Chili Powder or a little less if using cayenne
- ½ tsp freshly ground Black Peppercorns
add later:
- 1 tsp Garam Masala
- pinch of Fenugreek Leaves
- Grassfed Organic Ghee
Instructions
- In a food processor, puree your ramp bulbs.
- Add the ramp/onion puree, ginger, serrano pepper, spices and 2 tbs of ghee to the crockpot and mix well. Set it on high for an hour.
- While that’s cooking, grab a very large pot. Add the ramp leaves to the large pot - then fill with water (do not put lid on pot!*).
- Bring the pot to a boil and cook for 5 minutes. Drain leaves and let them cool.
- Once cool, place leaves in a food processor and blend to your desired consistency.
- Place the blended leaves into your crock pot, reduce heat to low, put lid on and cook for 1.5 hours.
- After 1.5 hours, add 1 tbs ghee, garam masala and pinch of kasoori/fenugreek leaves. Mix well and let this cook for another hour on low.
- Serve this saag with a heaping spoonful of ghee on top!
Notes
*The reason you don’t want to place a cover on the pot while boiling the greens is because doing so will cause the pretty green color to fade.
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