Recipe - Mixed Greens And Herbs With Cumin

12 cup 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 tablespoon Fruity olive oil
2 teaspoon Paprika
2 teaspoon 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 One half 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