Bok Choi - fresh from the garden (separate the white stem from the greens)
1 organic tomato
1 red onion
handful of fresh spinach
black mustard seeds
2 tiny white habanero peppers (the last of my garden frozen hot peppers from last year)
Almonds for garnish
Chop up the onion, tomato and Bok Choi (separating the white stems from the green leaf). Heat up the ghee and add the freshly ground black mustard seeds, jeera spice, and chopped up white habanero peppers. Heat for about a minute then add chopped up onions. Saute for a couple minutes until it starts to turn translucent, then add in the tomato. Add tomato and saute for another minute or two. Add the white stems and stir for a couple minutes. Then add the greens and stir for a few minutes. Lastly add the spinach and sprinkle in some garlic powder and salt to taste. Stir with the heat on for under a minute, as the spinach does not need heat for long at all, watch to turn off the heat as the spinach starts to wilt.