My pursuits of the perfect Saag have taken me far and wide. I’ve tried many a recipe in my kitchen, some my own, some belonging to those far more well-versed in Indian cooking. My efforts have brought forth this dish, reminiscent of the saag at my favorite Indian restaurant, but tweaked for my Brooklyn kitchen. Instead of spinach I used rainbow chard because it was local, fresh and calling to me with jewel-toned legs amidst the shrubbery of the produce aisle. Two bunches may look like a lot when you stick it in your cart, but chard (like every leafy green) cooks down to nothing. Ergo, buy more than you think you need.
Beginning with an Indian inspiration I tore the insides from mental samosas and packed them into a casserole dish. The result is a tray of scoopable, spiced, tender, and crusty potatoes, perfect as the bed for some fried eggs. I add a lot of peas to my potato mixture, feel free to adjust the proportion should you be pea-averse.