Saag also spelled sag or saga, is a leafy vegetable dish from the Indian subcontinent.

Saag is also common in West Bengal and other regions of North India, where the most common preparation is sarson ka saag (mustard plant leaves), which may be eaten with makki ki roti, a yellow roti made with maize flour.

[3] Saag gosht or hariyali maans (spinach and mutton) is a common dish in the North Indian state of Punjab.

Most Bengalis eat at least one dish containing sāg at lunchtime every day - usually fried or accompanied by a little gravy (jhol) and served with rice.

[9] Some are as follows: Saags (Leafy greens) are an important part of the Garhwali, Kumaoni and Jaunsari cuisines of Uttarakhand.