Is it ethnic cooking if its casually inspired by an ethnic style of cooking but not necessarily authentic? Well that's what I did last night, some sort of punjabi inspired mustard greens. I'd never cooked mustard greens before, but since they inhabit that happy zone of healthy and not very expensive, I thought I'd give them a run. I chopped up a whole bunch (50cents worth, but enough to fill a pot!) with a bit of leftover wilted spinach, a finely sliced onion, some minced garlic, and a diced jalapeno, added some water, and started cooking it down...meanwhile I had toasted a small amount of whole spices...half a bay leaf, black mustard seeds, coriander seeds, cumin seeds, and fenugreek, then crushed these, added ginger, a bit of cinnamon, salt (too much, sadly) and pepper and cayenne, added this to the simmering veg and let it all cook down til the liquid had evaporated. Tossed in some shredded coconut, and it was pretty good! If a bit too salty, my fault.