How to Make Greens more Enjoyable? news

How to Make Greens more Enjoyable?

‘Finish your greens, only then you can have dessert!’ Remember this deal your parents made with you? In fact, it’s still being used, and it still works! The bribe though keeps changing; it could be dessert, an extra hour of tv, and more recently, it’s extra gaming time on the smartphone. 

What if you could get your little ones to eat greens without such under-the-table dealings? Greens don’t have to be boring and predictable, they can be delicious and interesting. 
In this blog we share some facts about local leafy vegetables grown around you, tips to make your greens tasty and contemporary recipes that will get you and your kids to love greens more than ever!

  1. Know Your Greens:
    India is home to some really juicy, delicious leafy greens. Your common green friends like palak (spinach), methi (fenugreek), coriander, kadipatta (curry leaves) and pudina(mint leaves) are not the only ones who give your diet a nutritious boost. 

    The most important aspect of going organic is consuming local produce. Local farming, i.e. growing crops according to local soil and local climate, reduces the burden on the soil and promises natural and healthy results.  So here, we’re sharing three leafy vegetables that are commonly grown in South India. 

    Agathi/Hummingbird leaves of the Agathi/August tree are rich in iron, vitamin E, A & C, and improve digestion, reduce body heat, fight psychological and physiological illnesses. They’re also called the omnipotent spinach for the all-round health benefits. 
    Agathi keerai poriyal is a common delicacy in Tamil Nadu. It's a stir fried salad enjoyed with steamed rice. Agathi leaves are the bitter kind and to neutralise that you can add coconut for sweetness and chillies & shallots for a spicy touch! 

    Chakota Leaves found predominantly in Karnataka, a.k.a Mountain Spinach, are rich in iron, magnesium, potassium and vitamins, K, C, E, B. They are very low in calories and fat and high in strong, dietary fibre.

    Chakothe soppu or Morkuzhambu, made with chana dal yogurt, is best enjoyed with ragi balls or steamed rice.

    Gongura leaves are popular in the state of Andhra Pradesh and are rich in iron, vitamins, folic acid, and antioxidants. They’re highly recommended for heart patients and diabetics. Apart from their medicinal value, gongura leaves are known for their distinct sour taste and are used to make pachadi/chutneys. 

    In fact, no Andhra thali is complete without the gongura chutney. If you want a change from your regular achar, give this a try.

  2. Wash, Blanch & Season:
    Greens, especially leafy greens, can be sandy and gritty and so you must remember to wash them before you cook them. Don’t wash them unless you’re going to use them in a day or two, else they’ll start wilting. If you do wash them in advance, wrap them in cloth or paper towels and place them in a storage bag or a ziplock. Don’t forget to de-stem them, especially if you’re dealing with thick stems or stalks. 

    Blanching is basically dropping your greens in a pot of boiling water with the intention to rid them of their bitterness. Be mindful of not overdoing it though as they could lose color and get mushy. Later, wash them under cold water then wring them and use them for your recipe.

    By themselves, greens can get quite bland and boring. You’ll need to season them with shallots, onion and garlic. You could also add some fresh grated ginger and other herbs like thyme, oregano, and parsley for an Asian flavor. Spice them up with some cumin, paprika and coriander and, of course, salt and pepper. Seasoning adds a fervent aroma and flavor, making your greens irresistible.

  3. Contemporary Recipes:
    Raw/Lightly Baked Veggie Chips-
    Perfect for evening snacks. Zucchini, kale, beetroot, potatoes, carrots and cabbage, lightly baked and dehydrated are healthy alternatives to fried chips. Dehydrating them keeps all their solvable nutrients intact; they go very well with hummus! 

    Vegetable Pakoras: If you have a weakness for fried stuff, dip your kale or spinach into chickpea or white rice flour and fry them until they’re crispy. Crunchy on the outside and tender on the inside.

    Pizza with Green Toppings: Take a break from your regular pizza veggies and add green toppings like spinach, pesto sauce, kale, and artichoke. One of the yummiest ways to have your greens is to get them on top of a pizza!

    These tips and recipes will get you and your family to join the green revolution without any fuss!


Manish Jain


For Over 9+ Years in the industry now we have been obsessed with bringing discovery innovation and adventure to only organic food. For the same reason we have combined our Organic Product Expertise and Knowledge of Farming Methods to bring you a Fresh, Healthy & Tasty range of Organic Products like - Fruits, Vegetables, Desi A2 Milk, Snacks, Groceries, Masalas/Spices, Ready to Eats, Cosmetics & Many More. Our very simple and ample truth is that each and every food been consumed by humans needs to be Organic. We also advocate that particular edible to be certified, authentic , absolutely organic . As we believe only in Ethical Organic & Sustainable farming process to bring a beam on your face.