Good digestion is the central engine of health, and yet 70% of people complain of digestive issues to their medical practitioner. With degraded soil and food, environmental pollutants and everyday stress, knowing how to optimize your nutrition for better...
I was talking to the good folks at Banyan Botanicals about their new Chai Spiced Ghee, and all the wonderful ways to enjoy it – coffee, tea, smoothies, evening tonics, morning porridge.
All great examples, of course.
I wanted to experiment with it, though, and go in a different direction. I wanted to try it in savory dishes – sautéed greens, roasted roots, a pot of beans…
What? Chai in your greens?
Yes, because I think unexpected flavor contrasts help us taste our meals in fresh and richer ways. Also because chai spices are ginger, cardamom, cinnamon, etc., adding a sweet warmth that makes just about everything taste better.
Winter Greens Sautéed in Chai Spiced Ghee
A riff on Saag, made with Banyan Botanicals’ new Chai Spiced Ghee. Regular ghee and a scant teaspoon of garam masala would be great as well.
Ingredients
1 T Banyan Botanicals chai spiced ghee
1 small shallot, minced
1 clove garlic, minced
1 bunch collard greens, chopped
1 bunch rainbow chard, chopped
10 oz baby spinach
1/4 cup veg broth
1/8 cup oat milk
Orange zest for garnish
Instructions
Melt ghee, sauté the shallot until soft. Stir in the garlic and cook 2 minutes. Add the collard greens, cover and cook over medium heat for 2-3 minutes, stirring occasionally.
Add the chard, turn the greens to move the chard to the bottom. Cover and sauté 2 minutes. Add broth and lift the pan by its handle to swirl gently so the broth spreads through the pan.
Once the greens have wilted and cooked down, add the spinach. Cook another couple of minutes, covered if you want it wet, as in the photo up top, or uncovered if you like it a bit less soupy.
Once it is cooked to your liking remove from heat and stir in oat milk. The oat milk is a creamy sweet balance to the bitterness of the greens, so I like it, but add slowly and taste as you go, to make it right for you.
Creamy Emerald Soup
You can also add more of the liquid, the oat milk and/or the broth and puree it into a lovely evening soup. Top with toasted sesame or pumpkin seeds for a little crunch, and a bit of orange or lemon zest for lift.
Go to Banyan Botanicals if you want to get their new ghee, or comment below and I will blindly, randomly choose a recipient this Friday to receive this chai spiced ghee.
NB: The Giveaway is now closed. Thank you 
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