Free Recipe Mixed Greens and Herbs with Cumin
Recipe Type: V Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 6
Ingredients for Mixed Greens and Herbs with Cumin Recipe
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
Mixed Greens and Herbs with Cumin Preparation
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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