Greens with Cashew-Coconut Cream Sauce
  • 10 ounces kale
  • 10 ounces Swiss Chard or spinach
  • 2 tablespoons oil (coconut or sunflower)
  • 1 teaspoon asafetida powder (hing)
  • 1 fresh green chili, seeded and minced
  • 1½ teaspoons turmeric
  • 1 cup water
  • 1 cup toasted cashews
  • 4 tablespoons fresh lime juice
  • 1 teaspoon salt
  • 1 cup coconut milk
  1. Combine the coconut milk, cashews, lime juice, and salt in a blender and pureé until smooth and creamy. Set aside.
  2. Rinse, stem and coarsely chop, kale, or Swiss chard and set aside. Heat the oil in a saucepan and add the asafetida, then chili and fry for a minute. Add the turmeric and sauté for 30 seconds.
  3. Add the greens, cover and cook on medium-high heat until just tender, stirring often. This will take only 2 to 3 minutes for spinach or Swiss chard, and 6 minutes for the kale.
  4. Pour in the cashew mixture. Stirring to evenly coat the greens. Add water gradually and mix through.
  5. Serve warm or at room temperature.
Recipe by The Ayurvedic Balance at