Mixed Greens and Herbs with Cumin
Recipe type: Side Dishes
Serves: 6
  • 12 Cups mixed greens; such as mustard, arugula
  • 4 large cloves garlic
  • 1 salt
  • 2 large handfuls Italian parsley leaves; chopped finely
  • 1 handfuls cilantro leaves, or more, chopped finely
  • 3 Tablespoons fruity olive oil
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 1 lemon; cut in wedges
  1. 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.
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