Indian-Style Mustard Greens & Kale with Toasted Naan

Position racks in upper and lower thirds of oven; preheat to 425 degrees F.

Lightly brush naan on both sides with 2 tablespoons oil. Cut each into 6 wedges and arrange on 2 large baking sheets. Bake, turning once and rotating top to bottom, until lightly browned, 8 to 10 minutes. Remove from oven. Turn broiler to high.

Meanwhile, bring a large pot of water to a boil. Add mustard greens and kale. Cook for 2 minutes. Transfer to a colander and drain well, pressing with a spoon to remove excess water. Place the greens in a food processor and process until very finely chopped. Add cornmeal and pulse to combine.

Heat the remaining 2 tablespoons oil in a large broiler-safe skillet over medium-high heat. Reduce heat to medium; add onion, garlic, chile to taste and ginger. Cook, stirring frequently, until soft and golden, 6 to 8 minutes. Add turmeric; cook, stirring, for 1 minute. Add the greens and cook, stirring, until the moisture evaporates, 1 to 2 minutes more. Stir in lemon juice and salt. Sprinkle with cheese. Broil until the cheese melts, 1 to 2 minutes. Serve the greens with the toasted naan wedges for scooping.