makes 3-4 servings

Use Dinosaur, Russian or curly kale, collards, mustard, dandelion, chard, spinach or any kind of green leafy, keeping in mind that chard, spinach, dandelion or mustard cook down to about 1/2 to 1/3 of their original volume.

  • 1 bunch of greens, or about 7-8 cups raw

  • 1 Tbsp. ghee or olive oil

  • 1 small onion

  • 1/2 cup sliced mushrooms (fresh shiitake is especially good)

  • 1/2 cup stock or water

  • 1 Tbs. soy sauce (wheat free if necessary)

  • 1 large skillet or pot with a lid

Wash the greens and remove stems. Slice into thin strips (1/2 inch or thinner). Dice the onion. Clean and slice the mushrooms. Heat pan to medium, and add the ghee to lightly coat pan. Sauté the onions and mushrooms until both are soft. Add 1-2 Tbs. water or stock to prevent sticking. Add sliced greens and stir quickly so that all become bright green. Mix stock or water with soy sauce and add to the greens and cover. Let cook for 10-20 minutes - until the desired tenderness is achieved and most, but not all, of the liquid is gone. (Spinach and chard cook much faster than kale or collards.) Serve immediately.

For extra nutrition and flavor add 1 tsp. lemon juice or vinegar and 1 tsp. flax oil just before serving. Kale is especially good for the liver and its carotenes and bioflavinoids are helpful to the lungs, eyes and the immune system. It benefits the digestive system and may protect against colon cancer. It contains considerable calcium, magnesium, and iron. All green vegetables contain chlorophyll, but the darker green kales and collards contain even more. Kale has a warming thermal nature and has a sweet-bitter-pungent flavor.

Shiitake mushrooms are beneficial to the stomach and are said to be a natural source of interferon, a protein, which is involved in the immune response to viruses and cancer. Mushrooms are a good source of germanium also needed for good immune function. Mushrooms are thermally neutral and sweet in flavor.


Pitchford, P.; Healing with Whole Foods: Oriental Traditions and Modern Nutrition; North Atlantic Books, Berkeley, CA; 1993.