- 1 large onion, cut lengthwise into 1/4-inch-thick wedges
- 6 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 teaspoon mustard seeds
- 1/4 teaspoon cayenne
- 1/2 cup coarsely chopped salted roasted cashews (4 oz)
- 1 lb spinach, tough stems discarded (6 cups)
- 3/4 lb mustard greens, stems and center ribs discarded (5 cups)
- 3/4 lb dandelion greens, tough stems discarded (4 cups)
- 1/2 cup water
- Cook onion with salt to taste in 3 tablespoons oil in a 10-inch heavy skillet over moderate heat, stirring occasionally, until deep golden and some wedges are crisp, 15 to 20 minutes. Meanwhile, stir together spices.
- Add cashews to onion and cook, stirring occasionally, until nuts are 1 shade darker, about 3 minutes. Stir in 1 1/2 teaspoons spice mix and cook, stirring, until fragrant, about 30 seconds. Remove skillet from heat.
- Heat remaining 3 tablespoons oil in a 5-quart heavy pot over moderately high heat until hot but not smoking, then cook remaining spice mix, stirring, until fragrant, about 30 seconds. Immediately stir in the 3 greens and water and cook, stirring occasionally, until most of liquid is evaporated and greens are tender, 3 to 5 minutes. Season with salt.
- Serve greens sprinkled with onion mixture.