Curried Greens Inna Pan - Test 2

1 and 2 - Yup, this is a good variation of Greens Inna Pan. It is particularly good with swiss chard.

2 Tbsp ghee (or a mix of ghee + 1 tsp neutral oil if needed)

½ tsp mustard seeds

½ tsp cumin seeds

Pinch of asafœtida (hing)

1 small onion (4 oz / 115 g), thinly sliced

½ tsp turmeric powder 

1 bunch greens (8 oz / 225 g; beet tops, chard, spinach, or turnip greens), stems sliced thin, leaves cut into strips

½ cup stock (chicken, vegetable, or water)

Juice from ½ lime

½ tsp salt (or to taste)

½ small green chili, finely sliced (optional, adjust to taste)

1. Heat ghee in a wide pan over medium heat.
2. Add mustard seeds and cumin seeds; allow to pop.
3. Add asafœtida, then the sliced onion. Sauté until lightly golden.
4. Add turmeric (if using) and stems of the greens. Cook for 2–3 minutes, stirring occasionally.
5. Add the leafy greens, stock, salt, and green chili. Sauté until leaves are wilted but still bright green, stirring frequently.
6. Finish with lime juice, toss gently, and serve immediately.