Devata Mag (6)
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BUNCHES OF KALE AND/OR SWISS CHARD<br />
2<br />
BUNCHES OF SPINACH<br />
2<br />
CUP DANDELION GREENS<br />
1<br />
YELLOW AND 1 RED PEPPER, SLICED<br />
1<br />
TBSP. DRIED CRANBERRIES<br />
2<br />
CUP SAFFLOWER OIL<br />
1/8<br />
1/2 TBSP. FRESH GRATED GINGER<br />
1<br />
CINNAMON STICK 0R ¼ TSP. GROUND CINNAMON<br />
1<br />
CLOVE<br />
WHOLE<br />
TO 1/2 TSP. OF CAYENNE PEPPER<br />
1/4<br />
½ TSP. BLACK PEPPER / SALT TO TASTE<br />
the oil in large skillet and add the cinnamon stick,<br />
Heat<br />
and black peppercorns. Saute for a minute to allow<br />
cloves,<br />
seeds to open and the oils to be released. Add the<br />
the<br />
and again, saute for a minute. Now add the kale<br />
peppers<br />
chard, the grated fresh ginger, and the cayenne pepper.<br />
and<br />
this mixture until the kale and chard are wilted, about<br />
Saute<br />
to 5 minutes. Top with the dried cranberries, walnuts mix<br />
4<br />
in the pan. Top with the optional goat cheese<br />
well<br />
Kapha Greens with<br />
Pepper and Cranberries<br />
by JODI KIRTLEY<br />
GOAT CHEESE (OPTIONAL)<br />
WWW.DEVATAACTIVE.COM
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