Ingredients

1(10-ounce) bag curly-leaf spinach, rinsed

3/4 pound mustard greens, stemmed and rinsed

3 tablespoons unsalted butter (not needed - I just use a bit of veggie spray oil)

1 teaspoon cumin seeds

1 teaspoon ground coriander

1 teaspoon paprika

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1 onion, chopped fine

Salt and pepper

3 garlic cloves, minced

1 tablespoon grated fresh ginger

1 jalapeño chile, stemmed, seeded, and minced

1(14.5-ounce) can diced tomatoes, drained and chopped coarse

1/2 cup roasted cashews, chopped coarse

1 cup water

3 tablespoons chopped fresh cilantro (optional)

Preparation

  1. Place spinach in large microwave-safe bowl, cover, and microwave until wilted, about 3 minutes. When cool enough to handle, chop enough spinach to measure 1/3 cup and set aside. Transfer remaining spinach to blender and wipe out bowl. Place mustard greens in now-empty bowl, cover, and microwave until wilted, about 4 minutes. When cool enough to handle, chop enough mustard greens to measure 1/3 cup and transfer to bowl with chopped spinach. Transfer remaining mustard greens to blender.

  2. Meanwhile, heat oil in 12-inch skillet over medium-high heat. Add cumin seeds, coriander, paprika, cardamom, and cinnamon and cook until fragrant, about 30 seconds. Add onion and ¾ teaspoon salt; cook, stirring frequently, until softened, about 3 minutes. Add garlic, ginger, and jalapeño; cook, stirring frequently, until lightly browned and just beginning to stick to pan, 2 to 3 minutes. Stir in tomatoes and cook mixture until pan is dry and tomatoes are beginning to brown, 3 to 4 minutes. Remove skillet from heat.

  3. Transfer half of onion mixture to blender with greens. Add half of cashews and water; process until smooth, about 1 minute. Return puree to skillet.

  4. Return skillet to medium-high heat, stir in chopped greens and bring to simmer. Reduce heat to low, cover, and cook until flavors have blended, 5 minutes. Season with salt and pepper to taste. Transfer to serving dish, sprinkle with remaining cashews and cilantro, and serve.