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30 minutes
20 minutes
50 minutes
- 0.5 cup butter
- 2 tablespoons ground turmeric
- 2 teaspoons cumin seed
- 1 green chile pepper, seeded and diced
- 2 cloves garlic, chopped
- 1 pound chopped fresh mustard greens
- 1 pound chopped fresh spinach
- 1 teaspoon ground coriander
- 1 teaspoon salt
- In a large skillet or wok over medium-high heat, sizzle butter with turmeric, cumin seed, chile pepper, and garlic until aromatic, for about 2 minutes.
- Gradually incorporate the chopped mustard greens and spinach, starting with the tougher stems and thicker leaves. Keep cooking and stirring until the greens are completely wilted.
- Add ground cumin, coriander, and salt, stirring well. Cover and simmer on low heat until greens are tender, approximately 10 minutes; add water as necessary to maintain moisture.
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