It's always more fun to DIY. Every week, we'll spare you a trip to the grocery store and show you how to make small batches of great foods at home. Today: McKel Hill of Nutrition Stripped makes a cheesy,
Spinach is often used in saag, but I prefer the sturdiness of chard, cabbage or spring greens. If you'd like to use spinach, add a few extra cups, as it will break down more than its less delicate cousins.