Spinach and Watercress Sagg

Total Time:
15 min
5 min
Inactive Prep:
10 min
10 to 12 servings


  • 1/4 cup canola oil
  • 1 teaspoon minced garlic
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon jwano seeds (see Cook's Note)
  • 1 pound watercress, stemmed and coarsely chopped (about 5 cups chopped)
  • 1 pound spinach, washed and stemmed
  • Kosher salt and freshly ground black pepper


In a 10-inch skillet, heat the canola oil over medium-high heat until the oil begins to smoke. Working quickly, add the garlic, ginger and jwano and cook until the garlic begins to brown and the seeds begin to pop, 1 to 2 minutes. Add the watercress and spinach, tossing to coat, and cook until all the water from the greens has evaporated, about 5 minutes. Season with salt and pepper. Transfer to a warmed platter and serve as a side dish.


Cook's Note: Jwano seeds, also known as thyme seeds, can be found in most Indian markets. You can also substitute with equal parts dried thyme.

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