Ingredients Jump to Instructions ↓

  1. 12 cups 1320g / 46oz Mixed greens

  2. (such as kale, chard, beet, or escarole)

  3. Salt - to taste

  4. 3 Garlic cloves (large)

  5. 1 cup 146g / 5.1oz Finely-chopped Italian parsley

  6. 1 cup 16g / 0.6oz Finely-chopped cilantro

  7. 2 teaspoons 10ml Hot or sweet paprika

  8. 2 teaspoons 10ml Ground cumin

  9. 3 tablespoons 45ml Fruity olive oil

  10. Garnish

  11. Green or oil-cured Moroccan olives

  12. Lemon wedges

  13. Tomato wedges -

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.)

  3. 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.

  4. This recipe yields 3 to 4 servings.


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