Instructions: Wash the greens thoroughly and chop them coarsely. If using frozen greens,
defrost and chop.

In a large pot with a heavy bottom, warm the water and put in all the greens, ginger, garlic, green chilies, turmeric powder, and chopped onions.

Bring to a boil, covered, over moderate heat. Then stir well, reduce heat to low and simmer, covered, another 50 minutes. Check regularly and add more water as necessary to prevent burning. The amount of water needed will depend on your combination of greens and whether they are fresh or frozen.

Remove the pot from the heat and blend the greens (in batches if necessary)

in a blender or food processor along with enough liquid from the pot to make a puree.

Return all the pureed greens to the pot and simmer until the excess moisture evaporates and the puree becomes thick.

Meanwhile, in a skillet, heat the oil or sauteing liquid. Saute the sliced
onions until a reddish brown. Add them to the greens. In the same skillet
then saute the minced garlic until it becomes a golden brown. Add the red chilies and cumin seeds and saute another 1 to 2 minutes. Do not let the cumin seeds burn. Pour the contents of the skillet into the pot with the greens. Stir and serve hot.

would be if you gave in and used a little bit of oil to saute the spices at
the end.

NOTES : This is a fabulous recipe for greens, especially if you have a big blender
or food processor. I dont, and so I cant make this dish as often as I
would like because pureeing batches of it in my tiny blender just takes too
long and is too messy. This is delicious enough, though, that if I had an
eye problem I would probably invest in a big blender. Its really good the
second and third day, as well.

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