CSA boxes are a gift to any kitchen, but they sometimes come with a challenge: an avalanche of greens. That’s where this freezer-friendly saag sauce steps in. It’s a flavorful, Indian-inspired green sauce you can make in bulk, stash in your freezer, and bring out whenever you need a fast, hearty meal.

This recipe turns a mountain of greens into a silky, spiced sauce that can transform anything from a can of chickpeas to leftover roast chicken into something comforting and deeply satisfying. It doesn’t require a specific combination of greens, and it’s easy to adjust depending on what’s in your fridge—or your CSA share. Once thawed, you can finish the sauce with a splash of cream or a pat of butter, fold in cooked potatoes or paneer, and dinner is ready in minutes.

What Is Saag Sauce?

Saag sauce is a spiced purée of leafy greens traditionally used in Indian cooking, where “saag” simply refers to cooked greens. While the most well-known version in North America is saag paneer—a creamy spinach-based dish with cubes of cheese—saag in India varies widely depending on the region and available greens. It’s meant to be flexible, hearty, and deeply flavorful, making it an ideal foundation for a wide variety of add-ins like meat, legumes, or vegetables.

Customizing This Dish

• ‍Choosing Your Greens: Just about any hearty green can be used here, and a combo of greens can help create a deeper, more complex flavor. Consider tossing in things like spinach, kale, chard, collards, or even the greens that come attached to your beets, turnips, radishes, and carrots. You can even add in fresh herbs like parsley, cilantro, or chives. Mustard greens also work here, but keep the portions of these low in your mix as they can overpower the flavors of the other greens and spices.‍
• Adjusting the Heat: You can increase the number of jalapenos or add in some cayenne or chili flakes to boost the heat. Or, you can reduce or even omit the amount of jalapeno used for a milder dish.‍
• Finishing the Sauce: If you want a richer, creamier sauce like you’d get in a restaurant, you can add in a bit of heavy cream, butter, ghee, or plain Greek yogurt after the sauce has been thawed and reheated (adding these ingredients before freezing will negatively affect the texture of the sauce). If you’re using yogurt, wait until you’ve removed the pan from the heat before stirring it in or else it might curdle. For a vegan version, try coconut milk or cashew cream.

How to Use This Sauce

This sauce makes weeknight dinners incredibly easy. Once thawed and reheated, try these serving ideas:

• Stir in cooked chickpeas (Chana Saag)
• Add sautéed paneer (or tofu cubes to keep it vegan) for a vegetarian meal (Saag Paneer)
• Mix with boiled potatoes (Saag Aloo) or a mix of potatoes and cauliflower (Saag Aloo Gobi)
• Brown some chicken in a pan before adding the sauce and simmering (Chicken Saag)
• Use as a base for poaching eggs
• Spoon over roasted vegetables or grain bowls

Storing and Reheating Leftovers

Leftover saag sauce can be stored in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan over medium heat or in the microwave, stirring occasionally and adding a splash of water if it’s too thick.

Freezing and Reheating After Freezing

Portion the fully cooked and cooled sauce into freezer-safe containers or silicone molds (½ to 1 cup portions work well). Label and date them, then freeze flat if using bags. The sauce will keep for up to 3 months.

To reheat, thaw overnight in the fridge or warm directly from frozen in a covered saucepan over low heat with a splash of water. Stir occasionally to break up the sauce as it thaws. Add your desired cream, butter, or mix-ins once it’s hot and smooth.

‍