My Newest Leafy Greens Recipe


This dish is similar to saag, the delicious Indian dish made with spinach. I changed the recipe slightly today and it turned out to be the best saag I have ever tasted. I served it over brown basmati rice and it was a delicious meal. I felt like I had walked in to a top notch Indian restaurant for dinner. :)

The ingredients are:
4 cups of water
3 pounds (approximately) of leafy greens such as kale, collards or red swish chard (I use any leafy greens)
5-6 leaves (or more) of red cabbage
2 large carrots
2 large pieces of celery
1 large broccoli stalk (peeled to removed tough fibrous outer layer) or broccoli florets
optional -- 1 medium Jerusalem artichoke (Sunchoke)
optional -- a couple big handfuls of broccoli sprouts
1 small piece of fresh yellow ginger
other vegetables can be added too

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

3 tsp cumin seeds
3 tsp turmeric (ground)
1/4 tsp fenugreek
1/2 to 1 tsp fennel seeds
1/4 to 1/2 tsp ground corriander
1 tsp black pepper (ground)
pinch of hing
1/4 tsp nutmeg (optional) - I scrape off some shavings of whole nutmeg pods and it is usually less than 1/4 tsp
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 - except the broccoli sprouts
(I add the vegetables in the order of their required cooking time)
cover with a lid and cook everything for about 20 minutes at a low boil - cooking time will vary. Today I cooked the veggies a shorter time than I usually do and the result was much better.

[while the veggies are cooking, get the ghee/spice mixture ready - see below]

add the sprouts to the cooked veggies
add the salt and sugar (sucanat) to the vegetables
use a hand blender and puree all the vegetables to the consistency of saag -- you could also use a food processor, of course. (If you want a thicker consistency, pour off some of the excess water from the vegetables before blending.)
stir in the ghee/spice mixture and serve over brown basmati rice.

To prepare the ghee/spice mixture:
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 minutes or so add the fennel seeds and after another minute add the 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