Recipe: Punjabi Greens

I bought a bunch of beautiful black kale and have been using it in many different ways, but this is by far the simplest and one of the most delicious. If you a person who wishes she enjoyed kale, but does not tend to, I recommend blanching the kale first then adding it to the spiced oil. Blanching should help remove some of the bitterness allowing your palette to become more accustomed to the taste. Kale is such a fantastic roughage; too good to not enjoy!

Derived from Amadea Morningstar’s Ayurvedic Cooking for Westerners

Serves 4-6.

2 small or 1 very large bunch of kale or other dark leafy green, well washed and chopped into 1 inch slices

2 T ghee or olive oil

½ -1 t whole cumin seeds

1 t turmeric

1/8 t hing

3 T chopped onion

2 small cloves of garlic, minced

Warm ghee/oil and spices in large skillet. Add onion and garlic and sauté until soft. Add greens and cover. Cook on medium-low heat until tender, about 8 minutes, stirring once or twice. The vegetables may or may not need any salt.

• Vata: Good. Especially with the hing. Be sure to cook greens well.
• Pitta: Decrease garlic or omit entirely. Use salt sparingly.
• Kapha: Good. Use minimal ghee/oil.