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The reason you don’t want to place a cover on the pot while boiling the greens is because doing so will cause the pretty green color to fade.
2 tablespoons grassfed ghee
1 red onion, finely chopped
2-inch knob ginger, minced
2 heaping tablespoons or 7 cloves garlic, minced (I used my garlic press)
1-2 Serrano peppers, minced (remove seeds/rib if you don't like it spicy!)
2 teaspoon salt, adjust to taste
1 teaspoon coriander powder
1 teaspoon cumin powder
½ teaspoon turmeric powder
½ teaspoon Kashmiri chili powder (or a little less if using cayenne)
½ teaspoon freshly ground black pepper
1 pound (16 ounces) fresh baby spinach (large container), rinsed
1 pound (16 ounces) chopped mustard leaves (stem removed), rinsed
1 tablespoon grassfed ghee
1 teaspoon garam masala
Pinch of kasoori methi (aka fenugreek leaves)
grassfed ghee
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1st Keep
 Shirley_Pheasant
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