1 pound saan choy, washed, dried, with thick stems and veins removed
1 tablespoon butter or ghee
1 medium sized yellow onion, sliced thinly
2 Thai bird chiles, sliced thinly
1/2 teaspoon salt
1 large garlic clove, minced
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
1 tablespoon mustard oil
Salt to taste
After the stems are removed from the greens, stack them up together in piles about 1/2 thick, and cut crosswise into 1/2 thick ribbons. Set aside.
Heat butter in a saute pan, and add onions and chiles, sprinkling well with salt.
Cook, stirring, until the onions darken to a medium golden brown. Add garlic, and keep cooking until the garlic becomes golden and the onions are reddish.
Add cumin and mustard seeds, and stir until mustard seeds start to pop. Add mustard oil, and the Saan Choy, and cook, stirring, and shaking pan, until the leaves wilt. Sprinkle with a bit of water if the onions take on too much color or begin to scorch, and keep cooking until the onions are dark reddish brown, the cumin is deep colored and fragrant, and the greens are well-wilted.
Then, it is ready to serve. It goes well with mac n cheese, though I suspect it would also be nice with a full Indian meal, particularly one that included channa masala and maybe a nice raita, too.