Recipes
Greens with Toasted Spices
These fragrant, spice-infused sautéed greens bring warmth and depth to nutrient-packed kale and Swiss chard. The toasted cumin, coriander, and mustard seeds add bold flavor, while a splash of lemon juice brightens every bite. Simple, nourishing, and versatile, this dish is a perfect side or a flavorful base for bowls and proteins.
Chef’s Tip
Ingredients
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon black mustard seeds
- 2 tablespoons coconut oil or olive oil
- ¼ teaspoon fresh ground pepper
- ¼ teaspoon cayenne
- 1 bunch curly green kale, deveined and roughly chopped
- 1 bunch Swiss chard, deveined and roughly chopped
- 1 tablespoon fresh lemon juice (plus more to taste)
- ½ teaspoon sea salt (adjust to taste)
Directions
- Toast the spices: In a large sauté pan over medium heat, combine cumin, coriander, and mustard seeds. Stir until aromatic and slightly browned, about 2–3 minutes.
- Add the oil: Stir in coconut oil or olive oil and let the spices bloom for 1 minute.
- Season & add greens: Stir in black pepper and cayenne, letting them sizzle briefly. Reduce heat to medium-low, then add kale and Swiss chard, tossing well to coat in the spices.
- Steam & soften: Add lemon juice, cover for 1 minute, then uncover and stir. Repeat this process, covering for 2 minutes at a time, stirring between intervals.
- Check for doneness: Continue sautéing until the greens reach your preferred tenderness.
- Finish & serve: Taste and adjust with salt or extra lemon juice. Serve immediately or store in the fridge for up to 3 days.
Assembling the Rolls
Chef’s Tip
For an extra boost of flavor, finish with a sprinkle of toasted sesame seeds or a drizzle of tahini. If you love a hint of sweetness, add a touch of maple syrup to balance the heat!
