Side Pannel
Mixed Greens and Herbs with Cumin
Mixed Greens and Herbs with Cumin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Vegetables
Ingredients List
- 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
Directions
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
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
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