OK, please forgive me for the Sandra Lee moment. We brought in a Boston Market chicken dinner, and had a ton of leftover creamed spinach. Next night, I made tandoori salmon, so I decided to try something with the spinach.
Added a few teaspoons of curry powder (not the supermarket yellow stuff, but some variant from a Wild by Nature store), and some cayenne. Nuked some small potatoes, cut them in hunks, and mixed it in. Nuked again. Instant Saag. Actually very tasty.