Curried Potatoes with Turnip Greens

1 bunch turnip greens - chopped

1 bottleneck onion - sliced  

½-1# Fingerling Potatoes cut into rounds or half rounds (your call as long as the size is similar so the cook time is the same)

2 Garlic Cloves minced

2-3 Peppers 

1 tsp Turmeric powder 

2 tsp curry powder

2 Tbsp coconut oil (can use any vegetable/cooking oil)

1 tsp Mustard seeds 

½-1 tsp dried chili flakes for heat 

Salt - to taste

Wash the turnip greens well and place them on a kitchen towel or stand the leaves in a bowl to drain the water off. Chop the leaves into thin strips.

Mince garlic and peppers together with dried chili flakes

In a large frying pan heat the oil and add garlic/pepper mixture and mustard seeds. Once aromatic, add the white onions, potato, turmeric and curry powder and add salt and sauté until onions becomes soft and translucent.

Cook with the lid off on medium heat until the potato gets cooked through, then toss in the greens and cover and cook until the leaves are tender. 

 Serve hot with rice