Mixed greens & herbs with cumin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | cups | Mixed greens; such as Mustard, Arugula, Watercress, Dandelion, Kale, Spinach, Chard, Escarole or others |
| 4 | larges | Garlic cloves |
| Salt | ||
| 2 | larges | Handfuls Italian parsley (leaves), chopped finely |
| 1 | Handfuls cilantro leaves, (or more), chopped finely | |
| 3 | tablespoons | Fruity olive oil |
| 2 | teaspoons | Paprika |
| 2 | teaspoons | Ground cumin |
| 1 | Lemon; cut in wedges | |
Directions
MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks and wash the leaves. Set the greens in a steamer, with the tougher greens on the bottom. Cover and steam until tender, about 10 minutes. Or, cook each type of green separately in boiling, salted water, until done. Let cool a few minutes in a colander, then squeeze out the extra liquid and chop roughly. Pound the garlic and ½ teaspoon salt together in a mortar until finely broken down, then add the parsley and cilantro and continue working until you have a rough paste. Or, combine the garlic, salt and herbs in a food processor and work until everything is fine. You may need to add a little olive oil. Warm the olive oil with the paprika and cumin. When it begins to smell good, add the herb paste and mix the 2 together. Next add the greens and cook everything together for a minute or so until any excess moisture has evaporated. Taste and season with salt, if necessary. Pile into a serving dish and garnish with the wedges of lemon.