‘Saag’ is a term used for leafy green vegetables common to India. In the Punjab region of India, saag refers to mustard greens aka, 'Sarson ka saag' which are a winter specialty. Traditionally, saag is a very simple, robust dish made with greens cooked with just some salt, green chilies, and ginger. The greens cook in their own liquids and are served with fresh, homemade butter. In the absence of mustard greens, commonly used greens for making saag are spinach, fenugreek leaves (methi), collard greens, etc.