½ lb. beetroot leaves (buy a bunch of beets and separate the leaves) or spinach, cleaned and dried
½ cup water
1 garlic clove, finely chopped
1 small piece ginger, finely chopped
1 medium onion, finely chopped
2 T oil
¼ tsp. turmeric
½ tsp salt
2 large eggs, beaten

Remove tough stems from spinach or beetroot leaves. Cut into strips. Put ½ cup water and greens into large saucepan and bring to boil. Cook covered, about 2 minutes. Remove from heat. Cool. Drain spinach or beetroot leaves, squeezing as much water out as possible.

Saute garlic, ginger and onion in oil until lightly browned. Add turmeric and salt, keep stirring for about two minutes. Add spinach or beetroot leaves and continue to stir for 2 minutes. Add eggs and stir until scrambled. [or cook eggs in separate pan until softly scrambled. Fold into spinach or beetroot leaves and cook one more minute.]