Simple Summer Greens Sauté

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

hands cooking salad

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.