Ingredients

• 1 bunch of spinach (washed)
• 1⁄2 bunch of dino kale (washed)
• 1⁄2 bunch of green chard (washed)
• 1 jalapeno
• 5 cloves of garlic (chopped)
• 1 inch piece of ginger* (grated)
• 1 pack of baby potatoes (about 20 small potatoes)*
• 1 red onion finely chopped
• 4 tbsp of olive oil
• 1 tsp of cumin seeds
• 2 tbsp of fresh whole cream
• 1⁄2 tsp turmeric
• 1⁄2 tsp garam masala
• 1 tsp salt
• 1 tbsp butter

Steps

• In a food processor, add the spinach, kale, chard, and jalapeno, and
  chop finely. Once chopped, take out and place in a bowl.
• Take the baby potatoes, prick them a little with a fork, and pan fry them
  with a little salt until they are almost cooked. Alternatively you can
  roast the potatoes as well.
• Take a pan, add all the oil, when the oil gets warm, add cumin seeds,
  when they splutter, add the onion. Let the onion brown a little and then
  add ginger and garlic. Once they cook a little, add the spices; turmeric,
  garam masala, and salt.
• Now add the chopped greens and mix together. Let it simmer, covered
  for 5 minutes and add the potatoes and 1⁄2 cup of water to it. Stir
  everything, cover and let cook for 20 minutes.
• Once the potatoes seem cooked enough, transfer everything to a bowl
  and garnish it with a drizzle of cream and serve.