Boiled greens are a healthy & cooling side dish that help balance any meal. They support body detoxification by clearing the liver, help reduce inflammation through their cooling nature. A particular great dish for pitta and kapha constitution.
Boiled greens are a great sattvic ayurvedic dish to be served in spring to help clear accumulated winter toxins. They are generally laxative and diuretic. They also help cool down the body.
Cooked leaves are easier to digest than raw leaves having less water content. Pitta and Kapha constitution will particularly benefit from boiled greens. Vata should consume with moderation and enjoy some heavy, unctuous and sweet tasting food together with this dish.
Amaranth leaves (called vlita in greece), dandelion greens, Swiss chard, Bok Choy, Kale or Chicory can be used. Note that dandelion greens, bok choi and kale are the less suitable for vata constitutions due to their strong bitter taste or being part of the cruciferous family (notorious for causing gas!) .
- Greens leaves (Amaranth, dandelion greens, swiss chard, bok choy, kale or chicory) – about 500 g will yield 2-3 servings
- Water – enough to cover the greens
- Himalayan Salt – to taste
- Oregano – to taste
- Lime (or lemon) – a squeeze
- Olive oil – a drizzle
- Cut off the stem of the leafs. Separate the leaves.
- Wash stem and leaves thoroughly until water is running clear.
- Bring water to a boil, adding a pinch a salt into the water.
- Add the stems first, and cook until tender. You can check with a fork
- Then add the leafs and cook for another 3-5min or until leafs are soft.
- Remove the water and cool down under cold water
- Serve with a drizzle of olive oil, a sprinkle oregano, salt and squeeze of lime!
Bon appétit !
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