Gong Garden

We have been using Ghee to cook the greens such as Bok Choi, Tat Soi, Spinach, and Mustards. The Ghee gives the greens a shiny appearance, coats the leaves to stop escaping vitamins and minerals. Cooking with Ghee in the frying pan reminds me of living in India and the wonderful aroma that is associated with the sizzle of cooking.

We chop the greens up into any size or shape we wish, put a tbls. of ghee into the hot pan and cook a very short time. It's beautiful over rice! Simple and healthy.