Finely shred 400g spring greens..
Heat 4 tbsp oil in a deep pan. Add 2tsp mustard seeds.
When they crackle add 1 chopped green chilli, a chopped 5mm square piece of fresh ginger and 10 curry leaves (optional).
Saute for 1 minute, mixing well. Add a large pinch of sugar and salt to taste.
Cook further until the leaves have wilted but still hold their shape and are a strong green colour.