Simple Summer Greens Sauté

Ayurvedic principles teach us to favor foods like greens that won't overheat the body or kitchen in the summer.
By Scott Blossom ,

As pitta naturally strengthens at the start of the summer months, agni (digestive fire) begins to ebb, leaving you with less of an appetite. While it's tempting to grab a frosty snack or drink on hot days, doing so will squelch agni and further unbalance pitta. Instead, enjoy seasonal foods at room temperature: melons, peaches, cucumbers, celery, coconut water, and mint sun tea with lemon or lime. A quick saute of kale, chard, spinach, collards, or dandelion greens is another way to enjoy cooling summer foods that won't overheat you in or out of the kitchen.

Serves 4


  • 2 tablespoons ghee (clarified butter)
  • 1 teaspoon cumin seeds
  • 2 teaspoons coriander powder
  • 1 teaspoon turmeric powder
  • 1 bunch dark leafy greens, rinsed
  • Sea salt to taste


  1. Melt the ghee over medium heat in a large saucepan. Add the cumin, coriander, and turmeric, and cook for 1 minute, until the seeds begin to brown.
  2. Add the greens and sauté for a few minutes until tender.
  3. Season with salt and serve right away.
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