| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
Italian |
Dujour11 |
4 |
servings |
INGREDIENTS
| 12 |
c |
Mixed greens; such as kale, |
|
|
; chard, beet, or |
|
|
; escarole |
|
|
Salt to taste |
| 3 |
lg |
Garlic cloves |
| 1 |
c |
Finely chopped Italian parsley |
| 1 |
c |
Finely chopped cilantro |
| 2 |
ts |
Hot or sweet paprika |
| 2 |
ts |
Ground cumin |
| 3 |
tb |
Fruity olive oil |
|
|
Garnish: green or oilcured Moroccan; lemon wedges, and |
|
|
; olives, tomato |
|
|
(optional) |
INSTRUCTIONS
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.
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 garlicherb
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.
Yield: 3 to 4 servings
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