Mixed Greens with Cumin and Paprika

Vegetarian

Ingredients

• 12 cups (about two bunches) mixed greens—kale, chard or beet greens, escarole
• salt
• 4 large garlic cloves
• 1 cup chopped parsley
• 1 cup chopped cilantro
• 3 T. olive oil
• 2 t. paprika
• 2 t. ground cumin
• For garnish: oil-cured black olives, wedges of lemon and tomato

Preparation

Discard inedible parts of greens. Steam the leaves until tender. Chop into pieces.

Pound garlic with 1/2 tsp. salt, in a mortar until smooth, then work in parsley and cilantro and pound them briefly to release their flavors.

Warm the oil with the paprika and cumin in a wide skillet over medium heat until they release their fragrances. Don't burn. Stir in garlic, add greens and cook until any extra moisture is gone. Taste for salt. Pile into a dish and garnish with olives, lemon, and tomato.

Source: Adapted from Madison’s Vegetarian Cooking for Everyone

From: In the Bag: July 6-8, 2004