These greens are tender and almost even sweet from being gently cooked with onion and spicy from a generous dose of ground ginger and black pepper. Hearty greens like kale and collard greens that can stand up to longer cooking times and benefit from soaking up strong flavors work particularly well in this dish. If you want to use a quicker-cooking green like chard or spinach, simply reduce cooking time to about 10 minutes after you add the greens to the pan.
- Rinse the greens with cool water, being sure to rinse off any dirt or grit. Shake off any excess water, but there's no need to dry them more than that (the water that clings to them will add moisture to the pan while they cook. Chop the greens and set them aside. (Alternatively, you can chop the greens first and rinse them off in a bowl of water and lift them out, much like salad greens—see more details here.
- Heat the oil or melt the butter in a large frying pan or pot over medium heat. Add the onions, garlic, and salt and cook, stirring frequently, until soft, about 3 minutes.
- Add the ginger, turmeric, and pepper. Cook, stirring, until fragrant, about 1 minute. Add the greens, stir to combine, reduce the heat to medium-low and cook until the greens start to wilt, about 3 minutes.
- Cover and cook until the greens are completely wilted and tender, about 5 minutes.
- Quicker cooking greens like chard or spinach will be ready now. Heartier greens will become sweeter and even more deeply savory if you cover them and cook them an additional 15 minutes. Add a tablespoon or so of water if the greens start to stick to the pan.