Step 1

Prepare greens by separating the stems and leaves. Discard the larger stems. Roughly chop the remaining stems and leaves. Place chopped greens in a large bowl and fill with cold water. Swish greens with your hand. The dirt will sink to the bottom.

Step 2

Heat oil in a large saucepan over medium-heat. Add ginger and green chilis. Sauté 1-2 minutes. Scoop out the prepared greens from the water, then add 1 cup water and salt. Turn heat to medium- low, cover, and cook for 30 minutes. The greens will become very soft.

Step 3

Use an immersion blender to blend the greens, or blend separately in a blender after cooling slightly. (If you use the blender method, be sure to allow for the steam to escape.) Return greens to the saucepan on low heat.

Step 4

In a separate small skillet on medium-low, heat ghee and add onion. Sauté until lightly browned.

Step 5

Add onion to greens with garam masala and lime juice. Simmer until the oil rises to the surface. Taste, and adjust for salt. If you find it too bitter, add a teaspoon of raw sugar.