Winter Greens Curry

I adapted this recipe from one in Sunset magazine. I omitted the brown sugar theirs called for and it definitely doesn't need it. I also substituted some of the butter with coconut oil, which goes so well with curry.

1 Tbs butter

4 Tbs coconut oil
1 bunch kale and mustard greens
1 1/2 tsp cumin seeds, or 1 tsp powdered
2 Tbs minced fresh garlic
1 small minced jalapeno chile pepper
1 Tbs chopped fresh ginger
1 Tbs tumeric
1 tsp salt
1 cup cooked rice or quinoa

1. Melt butter and coconut oil in a heavy pot over medium heat.
2. Rinse greens and roughly chop.
3. Sprinkle in cumin seeds, swirl pot to spread and let sizzle 30 seconds.
4. Stir in garlic and sizzle until pale golden, 10-20 seconds.
5. Stir in chile and ginger, cook 30 seconds.
6. Add turmeric and salt and cook for 1 minute.
7. Add the greens and increase the heat to medium-high.
8. Stir greens well to coat with the spice mixture.
9. Cook, uncovered, stirring until greens are almost tender, 6-8 minutes.
10. Cover and cook 1 minute more.
11. Remove from heat and let sit, covered for 15 minutes.
12. Serve with rice or quinoa.