Mixed Greens With Garlic, Cumin And Paprika

Recipe Ingredients

12 cups	1320g / 46oz	Mixed greens
		= (such as kale, chard, beet, or escarole)
		Salt - to taste
3		Garlic cloves (large)
1 cup	146g / 5.1oz	Finely-chopped Italian parsley
1 cup	16g / 0.6oz	Finely-chopped cilantro
2 teaspoons	10ml	Hot or sweet paprika
2 teaspoons	10ml	Ground cumin
3 tablespoons	45ml	Fruity olive oil
		Garnish
		Green or oil-cured Moroccan olives
		Lemon wedges
		Tomato wedges - (optional)

Recipe Instructions

Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.

Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)

Warm the oil in a wide skillet over medium heat with the garlic-herb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.

This recipe yields 3 to 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9495) - from the TV FOOD NETWORK

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