Ingredients

• 1 teaspoon curry powder
• 1/4 teaspoon ground coriander
• 1/4 teaspoon cumin
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon mustard seed
• 1/4 teaspoon cayenne
• 1/4 cup halved walnuts, roasted
• 1 teaspoon olive oil
• 1 onion, julienned
• 1 clove garlic, sliced
• 3 bunches spinach, washed, stemmed, and coarsely chopped
• 1 bunch mustard greens, washed, stemmed, and coarsely chopped
• 1 bunch beet greens, washed and coarsely chopped

Instructions

1. Mix the first 6 ingredients together in a small bowl. Set aside until needed. Toast walnuts in 350 degree F oven until golden brown and fragrant, about 10 minutes. Set aside.
2. In a dry saute pan add half of the spices and toss to toast. Take care not to burn. Set aside in a bowl.
3. Saute onions in the olive oil until golden, for approximately 10 to 12 minutes. Add the walnuts to the onions and cook together 1 minute. Season with half the spice mix. Add the greens and spice mix, to taste, to the onion and walnuts and saute over medium high heat until the greens wilt, about 3 minutes. Season with salt and serve.