Geetha's Kitchen

A South Indian take on a traditionally North Indian dish using America's Southern Greens - Simply Saag Aloo is just simply yummy! Typically regular spinach and potatoes are used to make this dish. Although I used a mixture of kale, collards, mustard and turnip greens, other leafy green veggies such as chard, beet greens, Malabar spinach, etc may be substituted. I also substituted cream colored sweet potatoes for the regular. Roasting the sweet potatoes adds a delicious smoky layer to the flavors. When using hardy greens like kale, pureeing tames them producing a velvety texture. Ingredients: 1 lb Mixed Greens, finely chopped 1 Serrano/Jalapeno Chile, blossom end slit 1/4 tsp Turmeric 2 medium Cream colored Sweet Potatoes, diced 2 tsp Coconut Oil 1/2 tsp Brown Mustard Seeds 1 Tbsp split, skinless Urad dal 2 dried Red Chiles Sea Salt to taste Method: Coat the diced sweet potatoes with 1 tsp of the oil, a pinch of salt and turmeric; roast in a 400 degree oven until tender and sligh...

Black Beans belong to the superfood family of legumes; they are a treat typically served as part of meals in Mexican, Central & South American, and other cuisines. It is quite simple to make and costs just pennies. Similar to most beans, black beans have negligible amounts of fat. They are a good source of protein, fiber, and thiamin. Black beans also contain good amounts of iron, calcium, magnesium, copper, phosphorous, manganese and folate. It’s hard to imagine a more perfect food than beans. One cooked cupful can provide as much as 17 g fiber, which is something most people do not get in their diet. They are loaded with protein and dozens of key nutrients, including calcium, potassium, and magnesium. Studies tie beans to a reduced risk of heart disease, diabetes, high blood pressure, and many cancers. The latest dietary guidelines from World Cancer Research Fund and American Institute for Cancer Research recommend that we make whole grains, vegetables, fruit and beans th...