(Editors note: Another timely submission in our current theme of defense against the (dark arts
) flu. Serena wrote this back in May, 2008. She has inside knowledge of Indian cooking – so pay attention if you wish for deliciousness. Thanks Serena!)
We’re always told to eat more greens. Dark and leafy, they are good for us: Eat more! Doing so for some recalls barely palatable memories of mushy spinach. Others balk at the idea of eating greens because they’re unsure of how to prepare them. Knowing how to cook these super nourishing veggies means the difference between actually eating them and wallowing in self-recrimination. Anyway, when I was in acupuncture school, we learned a green soup recipe that was the foundation for my blood-building soup. The former was a bitter, one-note concoction that screamed healthy – my variation demonstrates a considerable improvement over the green soup of old.
1 Tbsp canola or grapeseed oil
1 bunch collard greens (chopped)
1 bunch chard (any color, chopped)
1 red onion (chopped)
1 organic bouillon cube (vegetable or meat)
1/2 cup red wine (or 2 tsp balsamic vinegar)
1/2 tsp ground celery seeds
3-4 cloves garlic (chopped)
1 Tbsp fresh ginger (chopped)
1 Tbsp ground cumin or curry powder
1 tsp chili powder or hot sauce
1 tsp cinnamon
Ground or diced lemongrass to taste
Salt and pepper to taste
Fry onions and garlic in oil. Add wine or vinegar after onions become translucent (approximately 5 minutes). After 10 minutes, add ginger. Continue frying until ginger is pliable.
Place onions, garlic, ginger, greens, broth, and spices in pot, cover with water and simmer for 20 minutes or until greens break down. Add salt and pepper to taste.
Blend in food processor until smooth. For added textural interest, lightly steam chunks of carrots, potatoes, or sweet potatoes, adding them to puree.