Roots & Greens

• 1 large group kale, collard greens, mix of both
• 2 large carrots
• 1 medium beet
• 2 tablespoons ghee (coconut oil, olive oil)
• 12 teaspoon cumin seed
• 1 teaspoon turmeric
• 12 teaspoon coriander
• 18 teaspoon asafetida powder (hing)
• 12-1 cup water

1. Wash greens well and chop or tear by hand into half-inch slices or smaller.
2. Grate the carrots and beet into a bowl.
3. Bring ghee to a simmer in a medium to large pan with lid.
4. Then add spices, (hijiki if you are using it), and simmer until the seeds pop up and the aroma is present.
5. Add the chopped greens and simmer with closed lid for 3-5 minutes, stirring once.
6. Then add water and simmer 5-8 minutes until soft.
7. Turn off the heat and stir in the grated carrots and beets and let sit with lid on for 3-5 minutes then serve.

group kale, carrots, beet, ghee, cumin, turmeric, coriander, asafetida powder, water

Taken from www.food.com/recipe/roots-greens-418459 (may not work)