Spring Greens



Eat your Greens and treat yourself to a delicious Springtime blood cleanse.

You will need:
2 bunches of fresh Spinach, Mustard, Kale or Beet Greens. You may combine any 2.

1 medium Onion, thinly chopped.
2″ piece of peeled and minced Ginger.
3-5 cloves of Garlic, minced.

1-2 Potatoes, chopped in 1/2 inch pieces.

2 Tblsp. Ghee or Coconut Oil.

1/4 tsp. whole Cumin seeds.
1/2 tsp. Turmeric powder.
1/2 tsp. Garam Masala powder

1/2 tsp. Salt
1/4 – 1/2 cup Heavy Cream

Rinse the greens well in a bucket of water. Make sure all the sand and dirt is released into the water. You may have to do several rinses if the greens are really muddy.
Pull off and discard any tough stalks. Coarsely chop the leaves and tender stems and put them in a large stockpot with a cup of water.
Cover the pot and cook on medium-high until the leaves are tender. You should be able to run a knife through them while still in the pan.
Drain the leaves, but keep the water.

While the greens are boiling, prepare the masala.

Heat Ghee or Coconut Oil in the center of a large saucepan, over high heat.
As soon as the oil begins to smoke, add the Cumin seeds.
Cover with a lid or spatter screen until the seeds stop sputtering. This only takes a few seconds.

Add 1/2 tsp of Turmeric  powder, stir and add the Garam Masala.
Add the Ginger.
Stir and let it cook for a short minute.
Stir again and add the Onion and Garlic.

Let the mixture saute over medium heat until the Onions turn dark brown.

Put the drained greens and masala mixture into a food processor and coarsely puree everything to a medium chop.
Some like to blend until it gets the consistency of thick soup.

Return the pureed mix to the saucepan. Add the kept water and up to a 1/2 cup more if it is thick.
Add the chopped Potatoes and the Salt.
Bring up to a boil while stirring.
Cover and cook on low heat until the Potatoes are fork tender. Stir occasionally.
The flavors will cook in and the oil will start to separate on the top.

At the very end, stir in a little over 1/4 cup of Heavy Cream. Bring back to heat and serve right away.

Serve with good Basmati Rice, homemade Yogurt and Chapatties.

Basmati Rice


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