2 cups of russet potatoes, peeled then cubed
8 cups of chopped greens (we like kale, spinach, swiss chard and mustard greens)
1 large sweet onion, peeled and chopped
2 cloves of garlic, grated
1 inch of fresh ginger, grated
1-2 jalapenos, deseeded and minced (depending on your spice taste)
1 teaspoon of coriander powder
1/2 teaspoon of cumin powder
1/4 teaspoon of turmeric powder
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1 teaspoon of coconut oil or grass-fed butter
Juice of 1 lemon
Sea salt to taste
Heat 1/2 the oil in a pan and add the mustard seeds and cumin seeds. When the seeds stop popping, add the chopped jalapenos and saute for 1-2 minutes until fragrant. Add the chopped onion and saute until translucent.
Add the coriander powder, cumin powder, turmeric and potatoes and combine well. Saute well for a couple of minutes. Add 1/2 cup of water, cover and cook for sometime till potatoes are cooked on a low flame, about 5-10 minutes. Remove from heat.
In a separate large pot, add remaining coconut oil or butter and saute garlic and ginger until fragrant. Add chopped greens and satue until greens begin to cook and turn bright green. Add lemon juice and season with sea salt. Remove from heat and blend in a high-powered blender with a bit of water until the greens turn into a creamy-like paste. Add green paste to pot with potatoes. Mix well and simmer on a low flame for 5 minutes for potatoes to absorb flavor.
Serve hot with jasmine or tomato rice.