Bangla Style Greens

1 pound leafy greens like baby bok choi, spinach or dandelion greens 3 tablespoons vegetable oil 1 teaspoon panch puran 1/2 teaspoon cayenne pepper or ref pepper flakes 2 teaspoons minced garlic 1 1/12 cups finely chopped onions 1 teaspoon salt 1/2 teaspoon sugar if using bitter greens like dandelion Wash and thoroughly drain the greens. Chop coarsely and set aside. Heat the oil in a large wok or a large deep heavy skillet over medium-high heat. Add the spices and cayenne pepper or red pepper flakes, but not the salt. Stir briefly, then add the garlic and stir-fry for just 10 seconds. Add the onions and stir-fry, lowering the heat to medium after 2 minutes, until very tender and soft, about 10 minutes. If using sugar, add now. Raise the heat to high, add the greens and stir-fry until they are bright green, 1-5 minutes depending on the greens. Add the salt and continue to stir-fry until the greens give off their liquid, then cover and steam for 1 minutes. Remove the lid and continue to stir-fry until tender and cooked through. Timing will depend on the greens you use. Transfer to a bowl and serve hot. Serves 6.