Kale with Ginger and Turmeric
|Grated fresh ginger||2 Teaspoon|
|Fresh grated turmeric||2 Teaspoon|
|Mineral salt||To Taste|
|Mustard seeds||1 Teaspoon|
|Chopped kale||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs) (adjust quantity as needed)|
Heat ghee on medium heat and add spices. Cook until the spices’ aroma comes up. Add kale and stir to coat with ghee and spices. Add 1⁄2 inch water, stir, and cover with a lid. Reduce the heat and simmer for a few minutes until the color of the kale is deeper green.
This recipe has been excerpted from Simple Ayurvedic Recipes written by Myra Lewin.
To learn more about Myra Lewin's book visit simpleayurvedicrecipes.