1 bunch dark leafy greens: kale, collards, mustard, turnip or dandelion greens ½-3/4 cup water 1 teaspoon sunflower oil ½ teaspoon whole cumin seed 1 teaspoon coriander powder Wash the greens and chop them. Bring water to a boil in a heavy bottomed skillet, Put in chopped greens, cover, lower heat to simmer. Cook on low heat for 7-15 minutes or until greens are tender. Drain, saving water it not too bitter, for use as soup broth. Heat oil in small frying pan over low heat. Add cumin seeds, when they begin to brown, stir in coriander. Brown, do not burn. Pour this mixture over the drained greens mixing well. Serve immediately.