Indian Creamed Farmer Greens

• 12 ounces beet leaves, coarsely chopped
• 12 ounces kale, coarsely chopped
• 1 12 cups water, divided
• 2 tablespoons canola oil
• 12 teaspoon cumin seed
• 1 teaspoon ginger, julienned
• 1 medium yellow onion, sliced thinly
• salt
• 14 cup heavy cream

1. place greens in large stockpot with 1 c water.
2. cover and cook over medium-high heat until leaves are tender, 15-20 minute drain.
3. heat oil in large saucepan over high heat, and when it begins to smoke, add cumin seeds.
4. cover pan.
5. when seeds stop sputtering, add ginger and garlic and onion and saute over medium heat until onion is dark brown.
6. in food processor, coarsely puree onion mixture and greens together.
7. return to saucepan with remaining 1/2 c water and salt to taste.
8. cook, covered, on low heat for 30 min., allowing greens to soften in flavor.
9. stir in cream and serve warm.

beet leaves, kale, water, canola oil, cumin, ginger, yellow onion, salt, heavy cream

Taken from www.food.com/recipe/indian-creamed-farmer-greens-385628 (may not work)