5-6 chard or kale leaves, washed and sliced into pieces
Celtic Sea Salt to taste
Heat oil in a medium or large skillet. On medium high heat, add mustard seeds sugar, turmeric, curry leaves and cayenne when the oil is hot and stir. When the mustard seeds start to pop, add the chard or kale leaves and stir vigorously for up to a minute or until they become bright green. Serve hot immediately.