WHY WE LOVE THIS RECIPE
The mixed greens can include turnip greens, curry leaves, parsley, cilantro, spinach (I prefer baby spinach for this dish), bok choy, Asian greens, and kale, chard, etc. Sesame oil is best for this recipe, but if your Pitta tends to get aggravated during your period, choose organic ghee instead. If turnip greens are part of your mix, remember these are naturally salty, so add less salt than you would normally. This can be added to Soba Noodles, prepared separately for a complete meal or to rice that has been boiled separately or eaten with freshly-made chapattis. Either way, these greens taste delicious.
- 3 cups of uncooked, seasonal, fresh greens, chopped in small pieces
- 1 tablespoon of sesame oil or ghee
- ½ - ¾ teaspoons of ground cumin
- A small pinch of ground ginger
- Salt to taste
- In a wok, heat the oil or ghee or medium high.
- When you see the oil start to ripple a little, add the ginger, turn down the heat and add your greens.
- Turn heat back on medium high and allow the greens to cook down a little. Mix so that all the greens are coated with the oil.
- Add the salt and cumin and cook on medium-high to high for about 6-8 minutes until the liquid from the greens has evaporated.
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