1 bunch Red Dog Farm mustard greens
1/2 lb. Red Dog Farm spinach
2 Tbsp. cornmeal
6 cloves of garlic
4 jalapenos
1 two-inch piece of ginger
2 red onions
1/4 c. vegetable oil
Salt to taste

Bring a large pot of salted water to a boil. Add the mustard greens and cook for 2 minutes. Add the spinach and cook for an additional 30 seconds. Drain the greens, transfer to a food processor, and puree. Sprinkle the cornmeal over the greens and pulse briefly to combine. Transfer the pureed greens to a bowl.  Add the garlic, jalapeños and ginger to the food processor and finely chop. Add the onions and finely chop.

In a large nonstick skillet, heat the oil. Add the garlic-onion mixture and cook over moderate heat, stirring occasionally, until lightly browned, about 7 minutes. Add the pureed greens and cook for 4 minutes, stirring occasionally; add about 1/4 cup of water if the greens look dry. Season with salt and serve with naan.