Stir fry Mustard greens

Dear foodies,

When I try out new greens, the two recipes that I lean on are a basic dal or the stir fry method. Both are recipes with no complications and the greens get ample room to showcase themselves giving me a chance to decide if I like them :) This time I bought a bunch of mustard greens. The only other time that I had cooked with them was for making Anita's recipe for sarson da saag, yummy!

Mustard greens taste like none of the other greens, they have a slight bitterness and a texture to them, and the saag was a wonderful way to enjoy it. The only time I had eaten sarson da saag was in Delhi while accompanying my father on a business trip. It was way back in school and the only memory I have of it was that I liked it :D So when I tasted the saag I made the flavor was a pleasant surprise, no it did not rekindle any memories, those were lost right ?, but I liked the taste. A nice variation from the greens that I was used to on a daily basis. This time around though my intention was to repeat that dish, by the time I got around to making it I ran out of tomatoes and corn meal. So I turned towards the stir-fry method. I was in a mood for peanuts half way through the cooking process and towards the end grated coconut found its way in too. Both these don't feature in my basic method but I did not complain that night :)

Ingredients:

• 1 bunch - Mustard greens
• 1/2 tsp - mustard seeds
• 1/2 tsp - Cumin seeds/jeera
• 1 tsp - Chana dal
  
• a pinch of asafoetida/hing
• 2-3 nos - dried Red chillies, broken
• 1/2 cup - sliced Onions
• 1 clove - garlic, sliced (optional)
  
• 2 Tbsp - coarsely powdered, roasted peanuts
• 1 Tbsp - grated/dessicated coconut
• 1/2 Tbsp - Oil
• Salt to taste

Method:

1. Throughly wash and roughly chop the mustard greens. Slice the onions. Heat a cast iron skillet or pan with the oil. Splutter the mustard and cumin seeds. Add the chana dal, let it brown a little, then the broken red chillies and hing.
2. Add the sliced onions ( & garlic) and saute until they soften and turn translucent. Toss in the greens, salt and about 1/4 - 1/2 cup of water. Cover lightly and cook on medium heat until the greens are tender, they take a while to cook ~ 8-10mins.
3. Meanwhile, heat another small pan and dry roast the peanuts. Start them off on the cold pan and remove from heat when they starting changing color. Cool and crush them in a motar/pestle or coarsely powder them.
4. When the greens are almost done, add the peanut powder and coconut. Stir and cook for a few more minutes. Serve hot with chapati or rice.

I had them with chapati's that night and had them in a sandwich the next day. I really liked the peanuts and coconut in this, they kinda a balanced the bitterness for me. The greens still had some texture to them and were not a total mush. How do you cook your greens ? Any other ways you use mustard greens ?