KALE & COLLARDS GREEN RICE

4 servings, 25 mins

INGREDIENTS

• 1 1/2 cups kale, chopped, stems removed

• 1 1/2 cups collards, chopped, stems removed

• 1/4 cup coconut milk

• 2 cups veggie broth

• 1 cup basmati rice

• 1/4 tsp asafoetida powder

• 1 tbsp ghee

• 1/3 cup almonds, chopped

• Salt & pepper to taste

• Lemon juice for topping

• Fresh basil for topping

DIRECTIONS

1. Blend the kale, collards, coconut milk, veggie broth, asafoetida, salt and pepper. Set aside.

2. Rinse the rice until the water runs clear. Toast the rice in the ghee for 2-3 mins in a medium saucepan. Add the collards/ kale puree. Bring to a boil. Cover and allow the rice to cook for 15-20 mins.

3. In a small separate saucepan over medium heat, add the chopped almonds and toast until brown.

4. Top with fresh basil, toasted almonds, and lemon juice. Serve warm and enjoy!

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Notes

• Great way to switch up your rice side dishes and get your greens in!

• You can substitute collards for spinach when collards are not in season.

• The lightness and bitterness of the greens help to offset the heaviness of the rice, making this an okay option for kaphas - BUT go easy on the coconut milk and almonds if kapha.