Paleo Fragrant Indian-Spiced Greens (Spinach and Kale)

By mack

Ingredients

• 1 pound fresh spinach
• 1 pound leafy greens (mustard greens, collards, or kale)
• 4 tablespoons coconut oil (refined for medium-high heat)
• 1/2 large white onion, thinly sliced
• 1 teaspoon finely chopped garlic
• 2 green chili peppers, seeded and minced
• 1 cup chopped canned tomatoes
• 1 teaspoon ground cumin seed
• 1/2 teaspoon ground ginger
• Sea salt to taste (optional if strictly Paleo)
• 1 teaspoon garam masala
• 1/4 cup water

Details

Servings 4

Preparation

Step 1

Wash the spinach and greens well under cold running water. Spin them dry and chop them coarsely. Heat the oil over medium-high heat in dutch oven or large skillet with a tight-fitting lid. Add the onion to the hot oil and cook, stirring frequently, for 3-4 minutes. Add the garlic and chili peppers and stir-fry for a minute or two. Add the chopped tomatoes, ground ginger, salt (if using), and the garam masala, and cook, stirring frequently, until the tomato juices thicken a bit but have not evaporated. Turn the heat down to medium and add two handfuls of the spinach/greens mixture and stir well. When greens have wilted, add another handful of greens and stir and cook till wilted. Continue adding greens this way until they have all all been added. Add 1/4 cup of water, cover, and cook until the greens are tender. Serve warm.