From Genius Kitchen
The Saag that you see on the menu in Indian restaurants is typically made with spinach, but chard is an excellent substitute! If you enjoy your saag a bit more on the rich and decadent side, adding a splash of cream does just the trick.
1bunch chard, cleaned, stems removed
8 tablespoons vegetable oil or 8 tablespoons ghee (clarified butter)
2 medium onions, minced
2 tablespoons vindaloo curry paste
1⁄2 cup water
2vgarlic cloves, minced
2 inches ginger, minced
Finely chop chard leaves and set aside.
Heat oil or ghee in heavy bottomed saute pan at med-high. When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent. Add chopped chard and let wilt. Add vindaloo and reduce heat.
Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached. If you find the mixture is getting dry, add water.
After simmering, raise heat and add garlic and ginger. Stir and heat for 5 minutes.
Serve with Naan bread and/or basamati rice.
(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).