Food for the Season: Spring

Michael Tierra's Ayurvedic Greens

Ingredients:

• 2 bunches of leafy greens (kale, mustard and/or spinach)
• 1 tbsp ghee or 2 tb butter
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1/2 tsp mild curry
• sea salt to taste

To prepare the dish, chop the greens and steam until tender. Heat ghee/butter and brown the spices in a small frying pan, stirring for a few minutes. Add drained greens and toss with ghee/butter spice mixture. Salt to taste.

To make ghee (clarified butter) heat one pound of unsalted organic butter in a heavy saucepan on medium heat. It should be hot enough to bubble and crackle. Watch carefully. We set the timer for 4-5 minute intervals. Foam will form on top and white milk solids will settle out on the bottom. When the milk solids start to turn light brown, remove from heat. This will take about 20 minutes. Cool for a few minutes and strain through a fine metal strainer into a jar. A pint Mason jar is perfect. Store in fridge (or at room temperature if you are sure all the water boiled off.) Use for cooking, on vegetables, on rice cakes, etc.