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Assuming you have washed and rinsed the greens - Trim the stalks of the mustard and spinach. If the stalks are tough, you may need to trim off the stringy exterior, but don't discard the stalks.
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Using a Pressure cooker, cook the greens with very little water ( about 1/8 C). I usually wait for the greens to cook down a bit before putting the lid on.
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Once the steam builds up the greens should be done in about 5 minutes. If you don't use a pressure cooker, Cook the greens until tender.
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When the steam releases, put the pressure cooker back on the heat.
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I usually take a big wooden ladle and stir the greens rigorously until the greens are mixed in and creamy without turning them into a paste.
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But in times of great hurry, I have been known to use a hand blender and give the greens a whirl with that. Not too much though, Just enough to make them blended in.
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Now add in the corn meal and stir until the liquid from the greens dries up and the corn meal is cooked through. At this stage the greens splatter a LOT. So be sure to use a long spatula stir constantly. The saag is ready when the liquid is no longer separate from the greens.