Mustard Greens and Spinach

8 large cloves garlic
4 fresh green chilies
2 slices ginger
2 tbsp ghee or canola oil
1 tsp cumin seeds
1 lb mustard greens, rinsed and chopped
1 lb spinach, rinsed and chopped
1 15-oz can diced tomatoes (not drained)
2 tsp salt
1 tsp Punjabi garam masala

Process the garlic, chilies, and ginger.
Heat ghee, sizzle cumin seeds 15 seconds, add garlic-chile blend, stir fry about 1 minute.
Add greens, wilt. (in batches if necessary. about 3 min.)
Add tomatoes, salt, and garam masala, cook until warmed through, 5-7 minutes.
Blend.

Source: 660 Curries by Raghavan Iyer