| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits | Vegetarian | Vegetables, Vegetarian | 6 | Servings |
INGREDIENTS
| 12 | c | Mixed greens, such as |
| Mustard Arugula | ||
| Watercress Dandelion | ||
| Kale Spinach Chard | ||
| Escarole or others | ||
| 4 | Garlic cloves | |
| Salt | ||
| 2 | Handfuls Italian parsley | |
| leaves chopped finely | ||
| 1 | Handfuls cilantro leaves | |
| or more chopped finely | ||
| 3 | T | Fruity olive oil |
| 2 | t | Paprika |
| 2 | t | Ground cumin |
| 1 | Lemon, cut in wedges |
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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