| 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 |
|
Garlic cloves |
| 1 |
c |
Finely chopped Italian |
|
|
parsley |
| 1 |
c |
Finely chopped cilantro |
| 2 |
t |
Hot or sweet paprika |
| 2 |
t |
Ground cumin |
| 3 |
T |
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
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