As part of a weeknight meal, this dish is perfect. It can be rustled up in a matter of minutes and you can use up any greens that you have left in the fridge.
Heat the oil in a large frying pan or wok.
Saute the greens till nearly cooked. For hardy greens like kale, add a splash of water after 1 minute to help it cook.
Add the mango powder and garam masala, along with a splash of water. The water will help stop the spices burning.
Saute for a further 2 minutes, mixing well, until the water has evaporated.
Season with salt and serve.