My body often craves leafy greens, especially spinach, when I have not had any in more than a week. This combination fills that void, especially when you throw in iron-rich mustard greens. The juicy squash offers a wonderful textural contrast to the grassy greens in a sauce that balances tart tomatoes and smooth half-and-half. The spices are readily available ones, but the combination is unusual. This is a great side dish with a lamb curry or a lentil-based curry and a mound of basmati rice