This is a wonderful side dish to accompany any meal. Vata and Pitta types may like to add a little ghee once cooked. 

Ingredients:

4 cups of chopped mixed leafy greens (not spinach), such as Kale, Cavalo Nero, Swiss Chard, Spring Greens, Savoy Cabbage

1 head of broccoli, broken into small florets.

1 tbsp fine grated ginger

1 tsp cumin seeds

2 small cloves minced garlic (optional and best for Kapha types)

Small pinch of rock salt

Spring or filtered water

Instructions:

Please take a large, heavy bottomed frying pan and add some water, about 1″ deep and bring to a boil.

Turn the heat down so that the water simmers and add the cumin seeds and grated ginger. You can lightly toast the cumin seeds beforehand if you wish to release their flavour. 

Then add the leafy greens, broccoli and more water to cover if necessary. 

Cover the frying pan and let the greens cook until tender. 

Serve whilst warm, filling half your plate with these nourishing vegetables.