INDIAN-STYLE GREENS

Leafy greens are powerful foods. Now is a good time to start incorporating them into your daily diet to strengthen your immune system. I was in the mood for Indian food so adjusted Harshdeep Swami's Aloo Palak (potato and spinach curry) recipe to use the collards and kale I had on hand. (When I made this the recipe was public but it has since changed to members only.)

Dr. Joel Fuhrman is a plant-based author, speaker, researcher, and family practice physician who encourages people to eat a diet high in nutrients. In the photo section I have included a picture of his Nutrient Density Chart. Note that kale and collards are at the top of the list. What if you are on coumadin? Read this blog article by Dr. Fuhrman: Taking warfarin (Coumadin®) doesn’t mean you should avoid green vegetables

Here's a very short 2012 video by Dr. Michael Greger about kale and the immune system.

What I used:

-1/4 tsp cumin seeds

-Heaping cup of chopped sweet onion

-1/2 TBSP minced fresh ginger

-3 cloves garlic, minced

-2 cups chopped tomato (one large tomato)

-1 tsp coriander

-1/4 tsp turmeric

-1/4 tsp chili powder

-1/2 tsp curry powder

-1/2 tsp mango powder

-1/16th tsp asafoetida

-4 oz. water

-6 oz. collards and 6 oz. curly kale, (stems removed before weighing), chopped

-Salt to taste

What I did:

In wok over low-medium to medium heat, added cumin seeds until fragrant. Added onion and cooked until softened, splashing with small amounts of water to keep from sticking. Added ginger and garlic and cooked until golden brown, splashing with water to keep from sticking. Added tomatoes and once softened, mashed with back of spoon. Added remaining spices. Mixed and kept pressing the tomatoes. Cooked several minutes then added water. Simmered briefly, then added greens. After a minute, covered with lid for a couple of minutes then uncovered. (If adding cooked potatoes, add now but I didn't have potatoes). Gently tossed until most of the water evaporated.

Add salt to your own dish if desired.