When it comes to traditional Indian food, few combinations are as comforting and healthy as steaming hot rice paired with leafy greens, popularly known as saag. For many Indians, different varieties of saag have been a staple for generations, valued as much for their nutrition as for their taste. (News18 Bengali)

Green leafy vegetables, collectively called saag, are often regarded as a powerhouse of health, packed with essential vitamins, minerals and medicinal properties. (News18 Bengali)

For centuries, one such humble yet powerful saag, Genhari saag, has found its way into kitchens across Bengal and beyond. Nutritionists describe it as a hidden treasure of health, often overlooked in urban markets despite its high nutritional value. (News18 Bengali)

This bitter-pungent leafy vegetable is commonly called Ghentu Saag or Genhari Saag in Bengal, and Chaulai Saag in northern Indian states. (News18 Bengali)

What makes it stand out is its dense nutritional profile. Packed with protein, iron, potassium, zinc, magnesium, and vitamins A, B, C and E, this vegetable is known to fight anaemia, improve eyesight, strengthen immunity and naturally detoxify the body. (News18 Bengali)

According to Ayurvedic practitioners, Genhari Saag is so beneficial that it can help manage diabetes and cholesterol, and even lower the risk of certain cancers. “It is both medicine and food, nature’s way of keeping us strong and disease-free,” says Ranchi-based Ayurvedic doctor V. K. Pandey. (News18 Bengali)

The saag is seasonal and most commonly available during the four months of the monsoon. Markets in eastern India sell it for as little as Rs 40 per kilo, making it one of the most affordable sources of nutrition for rural and urban households alike. (News18 Bengali)

In tribal communities across Jharkhand, Chhattisgarh and Bengal, Genhari Saag has been part of food traditions for generations. Families even prepare dishes with this saag to welcome daughters-in-law and guests, underlining its cultural importance. (News18 Bengali)

Cooking this leafy vegetable is simple and takes barely 15 to 20 minutes. The leaves must be washed thoroughly to remove traces of mud before preparation begins. (News18 Bengali)

To cook it, keep a few basic ingredients ready, garlic, ginger, chilli, onion, a pinch of turmeric, cumin powder, and salt. In a pan, heat mustard oil and sauté the garlic, ginger and onion until golden brown. (News18 Bengali)

Once the base is ready, add the leafy greens along with salt, turmeric and coriander powder. Mix well and allow it to cook on a low flame for about 15 minutes, stirring occasionally. Within minutes, a wholesome and flavourful dish is ready to be served. (News18 Bengali)

Locals say this saag carries a distinctive sweet-sour taste that pairs beautifully with rice. Its sharp pungency, similar to mustard greens, gives it a unique flavour, setting it apart from other varieties of saag. (News18 Bengali)

Devi, an Adivasi woman from Harmur in Ranchi, says, “When our daughters or sons-in-law come home, we prepare Genhari Saag with rice and other vegetables. It is not just food, it is a part of our way of welcoming them.” (News18 Bengali)