Women's Herbal Gathering Early Bird ends in...

Days
Hours
Minutes
Seconds

Charis’ Curried Greens

Charis’ Curried Greens

Recipe by Charis Lindrooth, D.C.

This recipe was inspired by my love of Saag and Indian food. I make it on the fly without measuring ingredients, so adjust the spices to your taste.

Ingredients

  • 8-16 cups of any quick cooking greens: spinach, Swiss chard, collards, mustard greens, nettles, loosely chopped.

  • 1 onion, diced

  • 1 head of garlic (6-8 cloves), peeled and diced or crushed

  • 1 TBS grated ginger (optional)

  • 1-3 TBS of your favorite curry powder

  • 1 TBS Garam masala

  • 2-4 TBS ghee or olive oil

  • Salt and pepper, to taste

  • Cubed cheese (I use sharp cheddar) or tofu, navy beans or garbanzos, all are optional

  • 1 can of diced fire-roasted tomatoes, optional

Directions

  • Heat a small skillet on a medium flame.

  • Add ghee or oil.

  • When hot, add spices and stir for 1 minute until fragrant.

  • Add garlic, ginger, and onion. Stir quickly and reduce heat. Cook until onions are soft.

  • In a cooking pot, simmer greens and can of tomatoes until greens are cooked. If you are not using tomatoes, use a small amount of water to steam the greens and strain off the water.

  • With a rubber spatula, scrape the spices and onion mixture into the greens and mix. Simmer with a lid on for 1-5 minutes.

  • While greens are simmering, toss cubed cheese into the small skillet. Briefly stir to mix the cheese with the leftover spicy ghee - it may melt a little or a lot.

  • Remove greens from heat, add cheese to greens, and stir quickly to mix.

Enjoy, and let me know what you think!

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Scroll to Top