Serves 4 as a side dish
Summer brings us lovely fresh greens. They bring us the astringent (drying) and sweet tastes combined, both pacifying for Pitta dosha. They are also cooling which is beneficial for Pitta. The astringency makes them pacifying for Kapha dosha but possibly aggravating for Vata dosha. We can cook this seasonal vegetable so that it’s Vata aggravating qualities are pacified, and so that it becomes suitable for all three types.
2 heads of spring greens
2 tbsp of olive oil or ghee
a good pinch of cumin seeds, turmeric, asafoetida and garam masala.
a pinch of salt and fresh ground black pepper
Wash and finely chop the Summer greens, removing the thicker stems.
Add oil or ghee to a frying pan and place over a medium heat.
Add the spices and allow to warm until their fragrance is released. Take care not burn them.
Add the finely chopped summer greens, salt and pepper and stir to thoroughly coat in the spice mix.
Cover the pan and turn the heat down low.
Simmer for about 5 minutes until the greens are tender.
Serve whilst hot.
NOTE! Kapha types can try water sauteeing the greens instead of using ghee, or at least favour oil over ghee.