Title: Mixed Greens and Herbs with Cumin
Categories: Vegetable Vegetarian
Yield: 6 Servings

12	c	Mixed greens; such as Mustard, Arugula, Watercress, Dandel
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.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK ...downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125) From: Gail Shipp Date: 29 Apr 98

previous

next