Ingredients
400g peeled potatoes 
50g of each of kale, cavolo nero and Swiss chard, sliced 
½ lemon
3 tbsp oil 
1 medium onion 
2½ cm ginger, finely chopped 
4 garlic cloves, finely chopped 
1 tsp ground cumin
1 green chilli, finely chopped 
½ tsp ground turmeric 
1 tsp salt and freshly ground black pepper
1 tsp garam masala

Method
Cut the potatoes into chunks and steam in a sealed carrier bag in the microwave until soft but still holding their shape (around 5 minutes). 

Meanwhile put a tbsp of oil into a pan on a medium heat and cook the onion until soft and translucent, around 5 minutes.  Add the potatoes, stir and add the turmeric. Cook for 10-15 minutes until going golden and completely cooked through. Add water if needed to stop it sticking.

When the potatoes are soft, add ½ tbsp of oil then add the garlic, ginger, chilli, cumin, garam masala and cook for another 2 minutes.

Add the greens and mix through and cook until the greens wilt, this should only take a few minutes.  Squeeze the lemon and season with salt and freshly ground black pepper.