A New Kale Recipe

This dish is similar to saag, the delicious Indian dish made with spinach.

The ingredients are:
4 cups of water
4 pounds of leafy greens such as kale, collards or even red swish chard (I use any leafy greens)
2 large carrots
2 large pieces of celery
other vegetables on hand and in season. I have used yellow squash, zucchini, broccoli and even Jerusalem artichokes and a radish

4 tbsp Ancient Organics ghee
1 small yellow onion
1 inch piece of fresh yellow ginger
1 clove of garlic

3 tsp cumin seeds
3 tsp turmeric (ground)
1/4 tsp fenugreek
1/2 tsp fennel seeds
1 tsp black pepper (ground)
pinch of hing
1/4 tsp nutmeg (optional)
1-3 tbsp coconut flakes
6 tsp sucanat or other natural sugar (not honey!)
3-4 tsp sea salt or natural mineral salt

wash the greens and add to the boiling water in a large pot
chop the other vegetables and add to the same pot; cover with a lid
cook everything for about 20 minutes at a low boil - cooking time will vary

use a hand blender and puree all the vegetables to the consistency of saag -- you could also use a food processor, of course.
add the salt and sugar to the vegetables

finely chop the onion, garlic and ginger. Keep each item separate.
heat the ghee to about 220 degrees F
add the onion and black pepper
maintain the temperature of the ghee at about 200 -220 degrees F (as the water from the onion evaporates, the temperature wants to climb)
after a couple minutes add the fennel seeds and garlic to the ghee
after a couple more minutes add the ginger, coconut flakes and other spices -- add the turmeric and hing last because they can burn more easily.
keep an eye on the temperature of the ghee and sautee the spices for just a couple minutes

add the spices and ghee to the vegetables and serve