Peanut-Topped Greens, from The Healthy Cuisine of India, by Bharti Kirchner
http://rebeccmeister.livejournal.com/700689.html

6 Cups firmly packed, coarsely chopped hearty greens, such as fresh spinach, chard, collards, kale, and/or mustard greens
2 Tbsp vegetable oil (mustard oil is most delicious)
1 bay leaf
1 whole dried red chili
1/4 tsp asafetida powder (can usually be obtained at Asian grocery stores)
1 tsp seeded, chopped fresh green chili
1 Tbsp peeled, minced fresh ginger
1/4 tsp turmeric
1/8 tsp freshly ground black pepper
2 tsp ground cumin
1/4 tsp salt
1/2 Cup milk
1/4 Cup unsalted dry roasted peanuts, coarsely chopped
(optional) a white farmers cheese, like paneer, cut into 1/2-inch cubes

Steam the greens until tender, and then puree in a blender.  You will need to add some water to the greens to get them to puree - use the water you just used to steam the greens, as it will contain some of the nutrients from the greens.

Heat the oil in a large skillet over medium low heat.  Fry bay leaf and red chili until the chili darkens.  Sprinkle asafetida powder on top of the red chili.  Stir in the green chili, ginger, turmeric, black pepper, cumin, and salt.  Add the milk and cook until reduced to about half its volume, 3 to 5 minutes, stirring often.

Add the pureed greens and cheese.  Cover and place over low heat for 3 to 5 minutes to blend the flavors and heat the mixture through.  Remove from heat.  Sprinkle peanuts on top.  I like to serve this with rice as well.