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Charis’ Curried Greens

Charis’ Curried Greens

Recipe by Charis Lindrooth, D.C.

This recipe was inspired by my love of Saag and Indian food. I make it on the fly without measuring ingredients, so adjust the spices to your taste.


  • 8-16 cups of any quick cooking greens: spinach, Swiss chard, collards, mustard greens, nettles, loosely chopped.

  • 1 onion, diced

  • 1 head of garlic (6-8 cloves), peeled and diced or crushed

  • 1 TBS grated ginger (optional)

  • 1-3 TBS of your favorite curry powder

  • 1 TBS Garam masala

  • 2-4 TBS ghee or olive oil

  • Salt and pepper, to taste

  • Cubed cheese (I use sharp cheddar) or tofu, navy beans or garbanzos, all are optional

  • 1 can of diced fire-roasted tomatoes, optional


  • Heat a small skillet on a medium flame.

  • Add ghee or oil.

  • When hot, add spices and stir for 1 minute until fragrant.

  • Add garlic, ginger, and onion. Stir quickly and reduce heat. Cook until onions are soft.

  • In a cooking pot, simmer greens and can of tomatoes until greens are cooked. If you are not using tomatoes, use a small amount of water to steam the greens and strain off the water.

  • With a rubber spatula, scrape the spices and onion mixture into the greens and mix. Simmer with a lid on for 1-5 minutes.

  • While greens are simmering, toss cubed cheese into the small skillet. Briefly stir to mix the cheese with the leftover spicy ghee - it may melt a little or a lot.

  • Remove greens from heat, add cheese to greens, and stir quickly to mix.

Enjoy, and let me know what you think!

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