VCE: Mixed Greens with Cumin and Paprika

[Guest guest]

* Exported from MasterCook Mac *

 

Mixed Greens with Cumin and Paprika

 

Recipe By : Vegetarian Cooking for Everyone, Deborah Madison, p 382

Serving Size : 3 Preparation Time :0:00

Categories : Vegan Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

12 cups mixed greens

- kale or broccoli rabe or

- chard or beet or

- escarole or mustard greens

salt

4 large garlic cloves

1 cup chopped parsley

1 cup chopped cilantro

3 tablespoons olive oil

2 teaspoons paprika

2 teaspoons ground cumin

For garnish:

oil-cured black olives

wedges of lemon and tomato

 

Everyone seems to love greens cooked this way, warm or cold as a

salad. Be sure to use at least one assertive green for character.

 

Serves 3 or 4.

 

Discard any inedible parts of the greens, such as kale stems and

tough ribs. Set the leaves in a steamer -- the tougher ones on the

bottom, the most tender on top -- and cook until tender. Or boil each

type separately in salted water, then drain. Chop into pieces about 1

inch square.

 

Pound the garlic with 1/2 teaspoon salt in a mortar until smooth,

then work in the parsley and cilantro and pound them briefly to

release their flavors.

 

Warm the oil with the paprika and cumin in a wide skillet over medium

heat until they release their fragrances. Don't let them burn. Stir

in the garlic, then add the greens and cook until any extra moisture

has evaporated. Taste for salt. Pile into a dish and garnish with the

olives, lemon, and tomato.

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 201 Calories; 15g Fat (59% calories from fat); 7g

Protein; 15g Carbohydrate; 0mg Cholesterol; 72mg Sodium

Food Exchanges: 3 Vegetable; 3 Fat

 

 

_____