Prep time: 12 minutes
*This recipe can be made with spinach, kale, mustard greens or a combination of all 3.
3 cups of greens, chopped
1 finger of ginger, chopped
1 tsp cumin seeds
1 tsp fenugreek seeds
½ tsp ground coriander powder
½ tsp turmeric powder
Pinch of red chili powder (optional)
1 tbsp of ghee or olive oil
Sea salt, to taste
Add oil or ghee to frying pan and heat on medium high. Add fenugreek seeds and saute for 1 minute.
Reduce heat to medium low and add cumin seeds. Saute for 1 minute or til they start to sizzle.
Add coriander powder, turmeric powder, red chili and ginger to oil and cook til ginger begins to soften.
Add greens to fry pan and mix well, til they become coated with oil and spices.
Reduce heat to low, and cover. If using mustard greens or kale, add 1 tbsp of water to fry pan. For spinach, simply cover without additional water.
Simmer on low for 3-5 minutes, or til greens are desired consistency. Check greens frequently to avoid overcooking. Serve hot.