06/08/2026
At the Stone County Farmers Market last week, a customer asked if I make paneer.
I do make paneer!
In fact, my plain goat cheese is paneer. I just don't usually call it that because many people aren't familiar with the name.
The customer was wanting to make a saag paneer style dishwith the abundance of kale they had in their garden.
This is the season for greens of every kind, and even if you don't grow greens, the farmers at the Stone County Farmers Market are well stocked. You can use kale, spinach, mustard greens, or another favorite green. Saag paneer style greens are an easy and flavorful way to enjoy them.
***Mention this post at the Havencroft Farm booth at the Stone County Farmers Market and receive $3 off your next wedge of paneer!
Havencroft Farm Style Saag Paneer
Ingredients
• 2 tablespoons olive oil
• 4 cloves garlic, diced
• A couple shakes of salt
• 4 ounces paneer, cut into 1-inch cubes
• 1 pound greens (kale, spinach, mustard greens, or a mix)
• 2 tablespoons grated fresh turmeric and a couple shakes of black pepper.
• 1 small chili pepper, diced
Directions Heat the olive oil in a skillet. Add the garlic, paneer, chili pepper, and turmeric. Cook, stirring frequently, until the garlic is soft and the paneer develops a nice golden crust.
Remove the paneer mixture from the pan and set aside. Add the greens to the skillet and cover. Cook, stirring frequently, until the greens are tender.
Return the paneer mixture to the pan, stir to combine, and salt to taste.
Serve warm. Makes 2–4 servings.
