Two bunches (approx 4-6 cups) of fresh, young Kale, Collard Greens, Swiss Chard, Spinach, Dandelion Greens, and Beet Greens stemmed, ribbed and cut into thin strips
1 -2 Tbsp Ghee (Clarified Butter) or Coconut Oil
1 1/2 tsp Cumin Seeds
2 tsp Mustard Seeds
1 tsp ground Turmeric
¼ cup fresh Cilantro, stems removed & chopped
½ -1 tsp Hing (asaeofetida)
1 tsp Salt
1/3 cup chopped Nuts (almonds, cashews or peanuts)
Steam greens for approximately 5 minutes. Heat ghee or coconut oil on medium-high heat. Add cumin seeds and mustard seeds, stir and cook until the mustard seeds pop. Add turmeric, cilantro, hing and salt. Stir briefly to release aroma.
Add the greens and sauté for 2-3 minutes until flavors are blended.
Serve with chopped nuts on top