Ingredients

2lbs fresh greens (spinach and chard)

2 tbs ghee or oil

1/2 tsp fennel seeds

1/2 tsp grated fresh ginger

1-2 seeded and minced green chili

1/2 tsp tumeric

1/4 tsp asafatida

2 potatoes, peeled and diced

1 tsp salt

2 tbs lemon juice

Preparation

1a) wash, peel, and dice potatoes 1b) wash, discard stems from, and chop greens

  1. heat ghee and add fennel, ginger, and chilis, and fry briefly (30 sec-1 min), add tumeric and asafatida and fry briefly again (30 sec - 1 min)

  2. add potatoes and medium-heat fry for 8 - 10 minutes, browning and softening

  3. add greens, cover, and cook slowly for 10 - 15 minutes, to softness, stirring occasionally

  4. add salt and lemon