Sunflower oil (ghee or oil of your choice)
Ginger, freshly chopped or shredded
Salt (just a pinch)
Heat oil in a pan at medium to low heat and add spices. When mustard seeds begin to "pop" or when you can start to smell the aroma of the spices, add the greens into the pan. Stir to coat with spices than add a few tablespoons of water, just enough to create very thin layer at the bottom of the pan. Cover the pan and let cook on low heat for 5-8 minutes.