Ayurveda calls collard greens sattvic. This implies that they support peacefulness and purity of body, mind, and spirit. Collard greens possess bitter, astringent, light, dry qualities. Their digestion is aided with spices, healthy fats, and substances rich in digestive enzymes and stomach acid boosting abilities. Enjoy collards as a side dish, a main dish with protein rich nuts, seeds, and beans or, in a soup. Read on to discover more about the greatness of these greens and the ingredients by which they are accompanied in February’s recipe.
The ‘Personality Traits’ of the Ingredients
- Collards Greens are packed with fiber and are an excellent source of antioxidants, vitamins A , C, E, K, folic acid, iron, calcium, magnesium. Their bitter taste aids in de-stagnation of the liver and enhances bile flow.
- Tamari contains digestive enzymes and provides that “umami” taste.
- Apple Cider Vinegar will give your stomach acid a boost and supports healthy blood sugar.
- Ginger enkindles the digestion fire, keeps us warm, and detoxifies unhealthy fat from the body.
- Ghee-the butyric acid in ghee nourishes the gut and provides a great source of healthy fat.
- Pumpkin & Sunflower Seeds provide protein, are mineral rich and protect against free radicals.
Recipe: Sauteed Greens with Pumpkin & Sunflower Seeds Ingredients
- 1 cup water
- About 10 cups washed, dried, and chopped fresh collard greens
- 2 teaspoons fresh chopped ginger
- 1.5 tablespoon ghee
- 2 tsp. apple cider vinegar
- 1 tablespoon tamari
- 1/4 c. toasted sunflower seeds
- 1/4 c. toasted pumpkin seeds
- 1. In a large deep skillet, on medium heat, sauté the ginger until soft and slightly golden.
- Add the collard greens and mix well.
- Add the water, cover and reduce the heat to low and cook until the collard greens are tender.
- Turn off the heat and stir in the tamari and raw apple cider vinegar.
- Transfer to serving bowl and stir in the sunflower and pumpkin seeds.