Roots & Greens
Ready In: 26 mins
Serves: 4
Ingredients
- 1 large group kale, collard greens, mix of both
- 2 large carrots
- 1 medium beet
- 2 tablespoons ghee (coconut oil, olive oil)
- 1⁄2 teaspoon cumin seed
- 1 teaspoon turmeric
- 1⁄2 teaspoon coriander
- 1⁄8 teaspoon asafoetida powder (hing)
- 1⁄2-1 cup water
Directions
- Wash greens well and chop or tear by hand into half-inch slices or smaller. Grate the carrots and beet into a bowl.
- Bring ghee to a simmer in a medium to large pan with lid.
- Then add spices, (hijiki if you are using it), and simmer until the seeds pop up and the aroma is present.
- Add the chopped greens and simmer with closed lid for 3-5 minutes, stirring once.
- Then add water and simmer 5-8 minutes until soft.
- Turn off the heat and stir in the grated carrots and beets and let sit with lid on for 3-5 minutes then serve.
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