Prep Time:
20 MIN
Cook time:
25 MIN
Total Time:
45 MIN
Serves:
2
INGREDIENTS
- 3 cups fresh mustard greens, chopped
- 1 cup baby spinach
- 1 tablespoon VegeGreens powder (Original)
- 2 tablespoons Progressive Organics Organic Coconut Oil
- 1 medium Vidalia onion, finely sliced
- 1 medium tomato, chopped
- ½ teaspoon cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon cinnamon powder
- ½ teaspoon ginger purée
- ½ teaspoon garlic purée
- Salt to taste
INSTRUCTIONS
-
Place the mustard greens and spinach in a saucepan over low heat with 3 tablespoons of water. Cover and let the leaves wilt and soften for 10 minutes, stirring frequently.
-
Let the greens cool.
-
Place the cooled mustard greens, spinach and VegeGreens powder in a food processor and blend until smooth and creamy.
-
In a large saucepan, heat coconut oil on medium heat and add onion, tomato, cumin powder, turmeric, cinnamon, ginger and garlic and brown until the onions are golden and caramelized.
-
Add the creamy green mixture to the saucepan with ¼ cup of water and let simmer for 6 minutes on low heat.
-
Serve with quinoa, rice or gluten-free chips.
