In a 10-inch skillet, heat the canola oil
over medium-high heat until the oil begins to smoke. Working quickly, add the garlic, ginger and jwano and cook until the garlic
begins to brown and the seeds begin to pop, 1 to 2 minutes. Add the watercress and spinach, tossing to coat, and cook until all the water from the greens
has evaporated, about 5 minutes. Season with salt and pepper. Transfer to a warmed platter and serve as a side dish.