1/4 c. oil

1 tsp. black mustard seeds
1/4 onion, chopped
1 tsp. salt

Brown this mixture.

2 c. cut carrots
1/2 to 3/4 c. water

Cover. When carrots are almost cooked add 8 cups fresh greens (spinach, mustard, etc.), cover. After about 5 minutes, stir fry greens until almost done. Add 1/2 bell pepper, chopped. Cover and turn off heat. Serve in 3 minutes.