Mixed Greens & Herbs With Cumin

Recipe Ingredients

12 cups	1320g / 46oz	Mixed greens - such as
		Mustard - arugula, watercress, dandelio
		Kale - spinach, chard, escarole or others
4		Garlic cloves (large)
		Salt
2		Italian parsley - (leaves), chopped fi
1		Cilantro leaves - (or more), chopped f
3 tablespoons	45ml	Fruity olive oil
2 teaspoons	10ml	Paprika
2 teaspoons	10ml	Ground cumin
1		Lemon - cut in wedges

Recipe Instructions

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 1/2 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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

Source:
Healthy Quick Cook by Martha Stewart (1997)

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