We all know “greens are good” – what’s great are the Ayurveda principles that bring out their emerald radiance and versatility, offering many ways to get your green on.
Sauté, soup, or dip: You can blend the greens into something like a traditional Saag, or chop before cooking, skip the blender, and make it Saag-ish – a little rougher, more textured. Both are great. I like the second when mixing into a dip. Coconut milk makes it creamy, softening the flavors with a balancing touch of sweet.
Or make your own dip and enjoy it with toast, a steamy roti, or super seed crackers.
Saag
The greens listed below are my preference, but any greens will do. Remember greens are light, dry and rough, so the heartier you go with your greens the more digestive fire, or digestive boosting spices, you wil need.
Ingredients
1 bunch rainbow chard
1 bunch collards
1 large bunch fresh spinach
1 T coconut oil
1 t garam masala
1/4 t cinnamon
1/8 t fresh grated nutmeg
1/4 veg broth
1/4 cup coconut milk
Thoroughly wash the greens and chop. If you plan to blend this into a more traditional type Saag (photo above), then you can chop very quick and rough. If you will not be blending, then cut into bite-size pieces.
In a large saucepan, melt oil over medium heat. Add spice. Swirl. Put the chard and collards in the pan and heat until you hear a sizzle. Stir.
Cook for a few minutes until the greens begin to wilt. Add spinach, turn the greens to bring the spinach to the heat. Cook a few minutes more, then add vegetable broth, cover and reduce heat to low. Cook 2-3 minutes.
If you are blending this into a traditional style Saag, scoop the greens into a blender, add coconut milk, and pulse, barely, barely, just one second each time, 2-3 times. You do not want a complete purée unless you are making the soup (see below), so pulse lightly to leave texture.
If you are not blending, add coconut milk to the greens, stir, taste, adjust spice. Add salt and pepper if needed.
These greens are great on their own, with chapati or a big chunk of toasted bread, or served over rice, stirred into a pot of kitchari, or spooned over top a bowl of dal.
Emerald Green Saag Soup
When blending, add 1 cup vegebtable broth. Blend until thoroughly puréed. Slowly add more broth to get the consistency desired. Pour back into a soup pan to heat. Taste, adjust spices, and serve warm.
Also great stirred with rice.
Sautéed Greens Dip
1/2 block silken tofu, or 1 cup plain yogurt or a vegan cream cheese
One small jar marinated artichokes
1 cup Saag
1 T fresh lemon juice
1/2 t lemon zest
Cayenne pepper, or curry powder
Garnish: Pomegranate arils
Mash the tofu until it is creamy. Chop the artichokes, and stir in with the tofu, yogurt, or vegan cream cheese. Stir half the saag into this mixture and blend well. Add lemon juice and zest, spice, salt and pepper according to taste.
Spoon into serving bowl. Nest the remaining Saag in the middle of the dip, and top with a few pomegranate arils for color.
Enjoy!
By the way, Farmtrue asked me to collaborate on a really generous Ayurveda giveaway that is going on now over here on Instagram. This giveaway includes Farmtrue Vanilla Maple Chai Ghee, Ayurvedic Happy Hair Oil, Ayurvedic Body Oil – Ground, Farmtrue Fix Stick, and my book Ayurvedic Cooking for Beginners!
These products are so pure, and so delicious – I’ve been enjoying them all weekend since Framtrue so generously sent me samples to try. This Giveaway only lasts one more day – until end of day Tuesday, February 1- so pop on over and drop a comment to enter.
Also, my Ayurveda Winter Wellness Reset with a 50-page booklet of recipes, meal plans, and tips + 7 one hour video classes, plus Yoga class and guided meditations, plus email and community support continues until February 21.
Ayurveda Winter Wellness Reset: Learn about it & Register here
What’s keeping you warm and inspired these winter days?
Sending you love!