Easy Spring Greens Recipe with Kale and Cabbage
When I think of the color green, I think of spring. When I think of spring, I think, BALANCE KAPHA! The increasing warmth of the season slowly starts to melt the cold away—both internally and externally. With that comes a gradual shift in our diet and our preferences.
Springtime is a great time to rethink and reset what we are putting into our bodies. As the season changes, so do the predominant tastes we are ingesting.
Using Tastes to Stay Balanced in Spring
Sweet taste is great for winter because it is building and balancing to vata and the vata qualities prevalent during winter. However, as the season changes to spring, and as spring is the kapha season (just think of how wet and cold it can be!), we want to use opposite qualities to make sure we don’t get excess kapha.
We can turn to the tastes to help us incorporate those opposite qualities. So to keep kapha in balance, we want to start thinking bitter, pungent, and astringent during spring.
These tastes are known to be cleansing, drying, and lightening—all qualities to bring balance to kapha. Plus, the pungent taste is heating (think of eating a hot pepper and how you may feel warm or hot afterwards), which further balances kapha.
Following a kapha-balancing diet at this time of year is a good spring roadmap with its emphasis on freshly cooked and well-spiced meals. You’ll find that many of the suggestions play up these three tastes that pacify kapha.
The great thing about spring is that most spring vegetables are helpful for keeping kapha dosha happy and balanced! There are not many greens that come to mind that kapha can’t eat, especially prepared with spices like ginger and turmeric.
In this recipe, I’ve incorporated pungent and bitter tastes, with slight astringency. The spices are not only tasty, they’re also heating, which will support agni, aid digestion, and lighten kapha. And almost as good as this recipe is how little time it takes to make! Enjoy with your kitchari, as a side dish, or maybe even as your main dish as a warm, cooked salad.
Spring Greens with Kale and Cabbage
- ½ head of a small or medium cabbage, shredded
- 1 bunch kale, chopped
- 2 leeks, chopped
- 3-4 teaspoons avocado oil or ghee
- 1 teaspoon whole cumin seeds
- 2 teaspoons whole mustard seeds
- 2 teaspoons turmeric powder
- Mineral salt, to taste
- Sesame seeds to garnish
Warm the oil or ghee in a large cooking vessel over medium heat. Add in the whole cumin seeds and mustard seeds. Allow them to start sputtering.
Toss in the chopped leek and sauté until it is nice and soft. Add in the cabbage and kale. Cook down both of these until they are soft as well. Remove from heat.
Sprinkle the turmeric powder and salt on top. Mix really well so that all the veggies are coated.
Finally, sprinkle with the sesame seeds.
Spring offers us her green gifts. All it takes is a delicious recipe or a little creativity to put them to good use.