Ghee is easy to use in cooking, has a high smoking point, meaning it won’t burn at high temperatures; contains no artificial ingredients or trans fats. It is, however, a saturated fat weighing in at 14 grams of fat per tablespoon. A “little dab will do ya”, so less is more when using the rich flavor of ghee in cooking.
Spicy Greens and Chick Peas
Yield: 4 – 6 servings
2 large bunches mixed greens or spinach (frozen spinach works also)
Water as needed
2 Tablespoons ghee
1 14 ounce can chickpeas, drained
2 inch piece ginger, peeled and crushed
6 garlic cloves
4 green Thai or Serrano chilies
2 teaspoons garam masala (Indian spice mixture)
1/4 teaspoon freshly grated nutmeg
1 cup non-dairy or coconut milk
Large handful of fresh cilantro leaves, chopped
Salt to taste
1. Cook the greens with a small quantity of water, just enough to keep them from sticking, until wilted. Remove from the heat.
2. Melt the ghee in a heavy saucepan over medium heat and add the ginger, garlic, and chilies.
3. Sauté for 1 minute, stirring constantly. Add the garam masala and nutmeg and cook another minute.
4. Add the cooked greens, any of its liquid, and the chickpeas.
5. Stir and simmer for 10 minutes.
6. Add the milk, cilantro, and salt and gently simmer for 5 minutes. Remove from heat and allow to rest a few minutes before serving.