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.
Jwano seeds, also known as thyme seeds, can be found in most Indian markets. You can also substitute with equal parts dried thyme.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.