1 lb. greens washed and roughly chopped (Stir-Fry mix and chard or kale is perfect!)

2 tsp. minced garlic

1.5 c. diced onion

1/2 tsp. each cumin, fennel, fenugreek, cayenne, and mustard seeds (or any combination to make 2 tsp.)

1 tsp. salt

3 tsp. frying oil

Over med-high heat, place oil in a pan. Add spices and then garlic to oil. Stir for just 10 seconds before adding onion. Cook over lowered heat, stirring a bit, for 10 min. Raise heat to high before stirring in the greens. After they brighten, salt and cover to steam for one minute. Remove lid and continue to stir-fry until they have cooked completely.

Abridged from Jeffrey Alford and Naomi Duguid’s Mangoes and Curry Leaves: Culinary Travels Through the Great Subcontinent