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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
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.
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