Tue 22 Dec 2009
This was a really yummy side dish. I used smoked paprika which added a great flavor. The recipe is originally from Deborah Madison’s Vegetarian Cooking for Everyone.
Ingredients
- 12 cups mixed greens, such as kale, chard, beet, or escarole
- Salt to taste
- 3 large garlic cloves
- 1 cup finely chopped parsley
- 1 cup finely chopped cilantro
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 3 Tablespoons olive oil
- Lemon wedges, for garnish
Directions
Discard any inedible parts of the greens, such as stems and tough ribs. Tear or chop into bite-sized pieces. Place the leaves in a microwave safe glass dish and cover. Microwave on high for 1-2 minutes until leaves are still green though wilted.
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 lemon wedges.