Adapted from Joy of Cooking, 1997 edition

First gather your ingredients. A full list is at the end of this post.
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Heat in a large skillet:  2 Tbsp. melted butter, ghee, coconut, or olive oil.

Next add:

• 2 medium onions, chopped
• ½ tsp. ground cumin
• 4 cloves garlic, minced

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Cook, stirring, over medium heat until the onions are softened, about 5 min.

Stir in:

• 1 large bunch mustard greens (about 0.65 to 0.75 lbs), washed, trimmed the largest part of the stem end, and chopped.  It’s not necessary to remove all the stems.

Cook until wilted, about 5 min.

Stir in:

• 1 Tbsp. mild curry powder
• ½ tsp. ground ginger
• ¼ tsp. (or to taste) ground red pepper or red pepper flakes
• ½ tsp. ground coriander
• ½ to 1 cup vegetable or chicken stock or water or a combination.

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Bring just to a boil.  Reduce the heat to simmer and add:

• About 15 oz. cooked chickpeas
• About 14 oz. diced tomatoes, with juice
• ½ tsp. (or to taste) sea salt

Bring back to a boil. Reduce heat to simmer and cook, stirring often, until the greens are tender, about 12 minutes.  This dish becomes even tastier if it sits in the refrigerator overnight and the flavors have time to meld and blend.  Reheat gently on the stove top, never in a microwave oven.

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Ingredient List

• 2 Tbsp. melted butter, ghee, coconut, or olive oil (Always use the highest quality butter, coconut oil, and olive oil you can find)
• 2 medium onions, chopped
• ½ tsp. ground cumin
• 4 cloves garlic, minced
• 1 large bunch mustard greens (about 0.65 to 0.75 lbs)
• 1 Tbsp. mild curry powder
• ½ tsp. ground ginger
• ¼ tsp. (or to taste) ground red pepper or red pepper flakes
• ½ tsp. ground coriander
• ½ to 1 cup vegetable or chicken stock or water or a combination.
• About 15 oz. cooked chickpeas
• About 14 oz. diced tomatoes, with juice
• ½ tsp. (or to taste) sea salt