MEDITERRANEAN STEWED LEAFY GREENS WITH TAHINI

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MEDITERRANEAN STEWED LEAFY GREENS WITH TAHINI

 

1 pound young, mild-flavored leafy greens (mallow, lamb's-quarters, Swiss

chard, flat-leaf spinach)

-- or --

1 cup fully cooked mixed leafy greens, finely chopped

1 clove garlic, crushed

1 Tbs. olive oil

1/2 cup homemade tahini sauce, (see note)

salt

freshly ground black pepper

ground sumac

 

 

 

 

 

Steam uncooked greens until tender and drain well. Press to express all

moisture.

 

In a small skillet over medium-low heat, sauté the garlic in the oil until

golden, 2 or 3 minutes. Add the cooked greens and cook, stirring 1 minute.

Set aside to cool.

 

In a bowl combine the greens with 5 Tbs. of the prepared tahini sauce,

mixing until completely blended. Correct the seasoning with salt and

pepper. Place in a shallow dish. Thin the remaining tahini until it has the

consistency of creamed soup. Drizzle over the greens and sprinkle with

ground sumac.

 

Note: To make 1/2 cup homemade tahini sauce, blend 4 Tbs. tahini with 3

Tbs. lemon juice in the bowl of a food processor. Add 3 Tbs. ice water,

salt and 1 crushed clove garlic and process until smooth. Thin with

additional cold water to make 1/2 cup.

 

Serves 4

 

Author: " Mediterranean Greens and Grains " by Paula Wolfert (367 pages,

HarperCollins, $27.50).

Source: CyberKitchen.com

Formatted by Chupa Babi: 03.17.08

 

" Sumac ... is an edible berry with a distinctive sour, lemony

flavor. You'll find the more exotic varieties of greens used in the recipes

in farmers' markets. "

 

 

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