| 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 |
lg |
Garlic cloves |
|
|
Salt |
| 2 |
lg |
Handfuls Italian parsley (leaves), chopped finely |
| 1 |
|
Handfuls cilantro leaves, (or more), chopped finely |
| 3 |
tb |
Fruity olive oil |
| 2 |
ts |
Paprika |
| 2 |
ts |
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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