Ingredients
4 cups chopped mixed leafy greens – winter cabbage, kale, mustard leaves for example.
1/2 tspn dry ginger (except for Pitta types)
1 tspn cumin powder
1” piece finely grated fresh root ginger
Water for sautéing
Rock salt ¼ tspn
Instructions
Add water to a fry pan, about 1” depth of water. Bring to boil and then turn heat down and add spices. Add onions and salt (it’ll bring the sweetness of the onion out).
Then add the chopped leafy greens. Cover and cook until the greens are tender. Don’t over cook. Let the greens maintain their fresh bright colour. Towards the end of cooking, squeeze the juice out of the fresh grated ginger into the pan.
Pitta and Vata types can top with a dab of ghee and a sprinkle of gomassio condiment to serve.