saak

Saak is a term used in South Asian languages to refer to leafy greens and the dishes prepared from them. It is often transliterated in several ways, including saak, saag, shaak, or shak, depending on language and dialect.

In culinary use, saak denotes a variety of greens such as spinach, mustard greens, fenugreek, amaranth, and other leafy vegetables. Dishes labeled as saak/saag are common across India, Pakistan, Nepal, and Bangladesh. A well-known example is sarson ka saag, a preparation featuring mustard greens, typically served with flatbread or rice. Preparation generally involves cleaning, chopping, and cooking the greens with spices, and may include ingredients like garlic, onion, cumin, chili, and sometimes dairy such as yogurt or cream to enrich the dish.

Etymology and regional usage show that the term derives from Sanskrit shakā, meaning leafy vegetables. Variants in spelling and pronunciation reflect the linguistic diversity of the region, with influences from Hindi, Punjabi, Bengali, and Nepali. While the central idea—greens cooked or prepared as a dish—remains consistent, the specific greens used and the seasonings vary by locale.

Other uses of saak are less standardized and tend to be contextual, appearing primarily in transliterations of the same root across languages. The core meaning, however, centers on leafy vegetables and related culinary preparations, which constitute a staple component of many South Asian meals.