Cook the Book: Stewed Beets with Beet Greens and Ginger

Name: Cook the Book: Stewed Beets with Beet Greens and Ginger
Ingredients: 2 large beets with their green tops (about 1 pound total); 2 tablespoons canola oil; 1 teaspoons black or yellow mustard seeds; 6 to 8 medium-sized to large fresh curry leaves; 2 fresh Thai, cayenne, or serrano chiles, stems removed, cut in half lengthwise (do not remove the seeds); 1 teaspoon coarse kosher or sea salt; 3 lengthwise slices fresh ginger (each 2 inches long. 1 inch wide, and 1/8 inch thick), cut into matchstick-thin strips (julienne)