1 lb fresh spinach or 10 oz frozen spinach
1 lb fresh mustard, kale, or collard greens
8 small or 4 medium sized potatoes (1 lb)
5 tbsp ghee or oil
1 tsp cumin seeds
1 tsp finely chopped garlic
2 green chilies or 1/4 tsp red pepper
1/2 tsp ginger powder
1 1/2 tsp salt
3/4 tsp garam masala

Pick over, wash, drain, chop greens.
Peel potatoes, cut small ones in half or medium ones in quarters.
Heat ghee in large frying pan. Add cumin, then in 10 seconds add garlic and chili. Stir, add potatoes. Fry until browned, 5-8 minutes. Add 1 cup greens. When they get limp (1/2 minute) add 1 cup more. Continue until all are incorporated. Add a little boiling water, reduce heat, cook until tender, 20-25 min. Uncover, cook until excess moisture evaporates, about 15 minutes. Increase to medium, continue frying, stirring gently until almost dry and the butter begins to glaze the vegetables.
Add garam masala, turn off heat, check for salt, serve. Good with robust dishes like beef or tomato sauces.