This is a fabulous way to cook Mustard Greens for Kapha and spring balancing. To decrease Pitta, substitute collard greens or kale for the spicy mustard green. Greens are a wonderful dairy-free way to increase your stores of calcium. Adzuki beans, like mung beans, are a small bean that is easy to digest and cooks quickly. Most grocery stores carry them in the bulk foods section. Serve over fresh turmeric rice with curry leaves for a full protein and a colorful meal.
1 Bunch Mustard Greens
1 / 2 cup Adzuki beans
1 small fresh spring onion
2 Tablespoons Bragg liquid amino
1 Tablespoons Balsamic Vinegar
1 Tablespoon olive oil
1. Rinse the beans, then brink them to a boil for 5 minutes and allow them to soak for 1 hour. Rinse the beans throroughly.
2. Cook beans in 1 and a half cups of water for 40 minutes until soft.
3. Add the rest of the ingredients and cook for another 10 minutes. Optional: add a little fresh grated ginger or a pinch of hing.