Mustard Greens, Nepalese-style

3 tablespoons mustard oil (olive oil has too low a smoke point for here)
1 pound mustard greens, cleaned and coarsely chopped
1 teaspoon crushed red pepper, or to taste (optional)
1 tablespoon ground cumin
1 teaspoon ground turmeric

Heat the oil until almost smoking. Add the greens and stir to prevent burning. Once wilted, add the spices. Stir thoroughly, turn the heat to low, cover, and cook for about 5-15 minutes.

Add a little hot water if the greens start to burn. Make sure all water has evaporated before serving.

From: The Spice House