I love eating winter greens, and find a way to incorporate them into most of my meals during the cold, dry, rough and windy vata season.
Seasonal vegetables of the green persuasion bring brightness, and a jewel like sparkle to the oft grey skies that we see in winter.
Greens are nutritional gems too, glittering with vitamins, fibre, and several minerals.
They can be added to casseroles, pies, and can be so easily stir fried.
Use any combination of green veg you fancy- seasonal ones include leeks, chard, cabbage, kale, spinach, fennel, sprouts.
Stir fry in a wok cooked 3 ways:
1) Heat a little ghee and rapeseed oil, add a sprinkling of cumin seeds and black mustard seeds. Once they fizzle, add thinly sliced garlic, a little grated ginger, a pinch each of turmeric and coriander powder,throw in the green veg and mix well until softened. Add salt to taste.
Serve with basmati rice.
2) Heat toasted sesame oil and add a tsp each of garlic & ginger. Throw in the green veg, add a few shakes of soya sauce and a little honey. Add a tsp of finely chopped unsalted peanuts, and squeeze a little lime juice over. Mix well until cooked. Serve with noodles.
3) Heat a little rapeseed oil and add garlic, green veg, a sprinkling of red chilli flakes, a teaspoon of lemon zest and salt to taste. Serve with pan fried fish.
Gorgeous green goodness.