all-time favorite dark leafy greens
serves 2-4 | ready in 15 mins.
This recipe is my all time favorite, go-to, staple recipe for sautéed greens. It’s adapted from one of the first recipes I made when I began exploring Āyurveda years ago. It’s quick, easy, nutritious, and delicious, and the spices are a great way to reduce the bitter taste of the greens.
Ingredients
1 bunch dark leafy greens (kale, collards, mustard, or dandelion greens)
2 TBS water
1 TBS ghee or olive oil
1/2 tsp cumin seed
1 tsp ground coriander
1/4 tsp hing
Himalayan mineral salt to taste
Doshic Adjustments
🅟 🅚 🅥 Enjoy as is.
Method
Wash the greens and chop them, removing any large stems in the process.
In a large skillet, heat the ghee or olive oil. Add the spices and sauté them until they release their aroma.
Add the greens and stir to coat in the ghee and spices.
Sauté the greens for 2-3 mins. Add the water, cover and steam for 1-2 mins more.
Remove from heat. Season with salt to taste.
Adapted from Ayurvedic Cooking for Self Healing by Usha and Dr. Lad. Photo by Tim Sackton.
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