• 1 bunch of dandelion greens
  • 1 bunch of kale
  • 1 bunch of baby spinach
  • 1 bunch of cilantro
  • 1 medium white onion
  • 1 pomegranate
  • 2 thumb size pieces of ginger
  • 3 cloves garlic
  • 1 can of coconut milk, (organic, no guar gum)

Spices: tsp of coriander, 1 tsp mustard seed, 2 tsp turmeric, 1 tsp cumin seed

Get a deep pan going hot with some oil, put the spices in until they start popping, then toss in the onion, dandelion and kale, all of which are diced. Cook until tender. I like to muddle the coriander, 1 thumb of ginger and the garlic to make a paste, this gets added to the greens just before the blending. Transfer to blender, add the coconut milk and blend until creamy with a slight chunky texture.

Put back into the pan, wilt in the spinach so it remains whole, slice the 1 thumb of remaining ginger into thin match sticks and toss in. At the last moment add the pomegranates red seeds with as little white pith as possible to avoid more bitterness.

Serve over rice or cauliflower rice.

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