Our grocery store offers a variety of fresh greens year-round, and I often find myself purchasing at least two different types each week. These leafy green vegetables are packed with nutritional value, rich in antioxidants, and excellent sources of iron and calcium. However, their short shelf life means they need to be used quickly. This recipe is perfect for using up an abundance of greens. It’s a quick fix and doesn’t require much attention. The most time-consuming part is thoroughly cleaning the greens. Keep in mind that they wilt easily when cooking, so they cook quickly. In Kannada, greens are…