The Chinese meet the Indian Saag

I haven't put recipes on this blog for a reason.  Yes it is a cooking blog, but blogs with recipes are a bit overdone, and my purpose is to try and experiment with the food around me.  Though, if you as the reader, would want the recipes I used, I can release it.  Otherwise, its more of a sociological take on cooking as opposed to the art of cooking.

The boyfriend challenged me with the ingredient of bok choy.  Otherwise known as Chinese cabbage.  I had watched an Iron Chef episode on bok choy and feared that my challenge would involve my ice cream maker.  Thankfully, it didn't, but the request of a non-Chinese dish did come up.  I was definitely stuck on this one, until I thought to myself, if it has the same composition as spinach in the leaves, why couldn't I use it like a spinach?

Bok Choy Saag

I challenged myself to think a little further.  What is a spinach dish that I love?  Okay, maybe love is too strong of a word, but aside from wilting spinach and calling it a meal, what could I do?  I kept on the Asia continent for this dish, which made it even more interesting since I was specifically told, no Chinese style to the Chinese cabbage.

I reverted to Indian.  Yup, Indian.  Indian Saag.  I love the flavors that come out of saag when I have it in the restaurants and I thought, why not try making it out of bok choy.  The results were hardly different from spinach saag, in fact, I almost had to do a second take myself when I tasted it since it was almost no different.