Wedding Day Greens

Ingredients

• 3 1/2 cups firmly packed mustard greens or collard greens or chard leaves or kale
• 2 tablespoons oil (preferably mustard oil)
• 3 medium potatoes, peeled or not cut in 1-inch cubes
• 1/4 teaspoon panch phoron (Bengali 5 spice)
• 1 cup chopped onion
• 1 teaspoon seeded chopped fresh hot green chili pepper (jalapeno is fine)
• 1/4 teaspoon turmeric
• 1 teaspoon ground black mustard seeds
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 3/4 cup water
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 2 cups peeled yams or sweet potatoes, cut in 1-inch cubes
• 1/2 teaspoon garam masala

Directions

1. 1

   Steam greens until done but still bright green (5-10 minutes). Puree and set aside.

2. 2

   Heat oil in large frying pan or wok. Fry potatoes in oil about 5 minutes over medium high heat turning often.

3. 3

   Remove potatoes from pan and fry panch phoron in the remaining oil (or add a little more, if needed) until the seeds just start to pop.

4. 4

   Reduce heat to medium and add onion and chili and fry until onion is translucent, stirring often.

5. 5

   Add next 4 ingredients and fry about 2 minutes.

6. 6

   Add back in potatoes and the next 4 ingredients and bring to a boil.

7. 7

   Reduce the heat and simmer, covered, about 20 minutes, adding more water if needed.

8. 8

   Mash a few of the yam cubes into the liquid to be part of the gravy/sauce.

9. 9

   Stir in the greens and heat through.

10. 10

    Remove from heat and stir in garam masala.

11. 11

    Serve immediately to preserve the bright colours.