top of page

The best cooked dark leafy greens

This is a recipe that is not a recipe, which I use at least once a week at home. This is a feel good recipe, where you know you're getting so much goodness and nourishment, and it's the fastest and yummiest week night (or lunch) ingredient that you can toss on top of a cooked grain, add a protein and some toppings (yes to avocado and hemp seeds, but also tahini, nuts etc) and call it a day.

Dark leafy greens are supportive especially for Pitta, but also have an affinity to cleanse and cool the blood and are beneficial for elimination. They're good for everyone !

This recipe focuses on including all 6 tastes of Ayurveda, which you can learn more about here.


a big bunch of dark leafy greens (kale, collards, chard, etc, or a mix of these), chopped

1 big tsp ghee (or sesame oil)

1/2 tsp pink salt

1 tsp Savory Masala (equal amounts ground coriander, cumin, fennel seeds and turmeric mixed in a jar)

1 Tbsp apple cider vinegar

2 Tbsp dried raisins or cranberries

1 Tbsp sunflower seeds

How to:

Melt ghee in a sauté pan, and add the salt and spices on low to medium heat. Toast until fragrant, being careful not to burn. Add the greens and mix well to coat with spices and ghee.

After about 3-4 mn, when the greens start to stick a bit to the pan, deglaze by adding the vinegar. Mix thoroughly, then quickly add raisins and sunflower seeds + a big splash of water.

Cover with a lid and let cook on low heat for another 5 mn.

Taste and adjust seasoning.


bottom of page