Greens with Toasted Spices

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

1. 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.
2. Add the oil: Stir in coconut oil or olive oil and let the spices bloom for 1 minute.
3. 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.
4. 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.
5. Check for doneness: Continue sautéing until the greens reach your preferred tenderness.
6. 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