Fresher than your favorite takeout, saag is easy to love—loaded with nutritious dark greens, but still pumped with cheese. Instead of paneer, this version swaps in feta, to keep it local.
Allergen Note: Contains milk.
Remove the stems from the collard greens and chop the leaves. Mince the serrano, if using. Drain the feta and cut it into cubes about ½-inch square.
In a sauté pan (with a lid) over medium heat, add the garam masala base and serrano, if you want some heat, and stir until fragrant, 1 minute. Add ¾ cup water and the collard greens and spinach, one or two handfuls at a time, until they begin to wilt. Season with salt. Cover the pan and continue to cook until dark green and tender, about 15 minutes.
Fold in the feta last, and continue to cook until warmed through, 3 minutes. Remove from the heat, stir in the yogurt, and season with salt to taste.
Meanwhile, reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes or according to package instructions. Transfer the rice to a bowl, add 1 tablespoon butter, and stir to melt and coat.
Heap the rice into bowls, spoon the saag and feta over, and serve warm.