Mixed Greens with Garlic, Cumin and Paprika

1. 1

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

2. 2

   Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes.

3. 3

   Drain, then chop into small pieces.

4. 4

   Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors.

5. 5

   Add the paprika and cumin.

6. 6

   (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)

7. 7

   Warm the oil in a wide skillet over medium heat with the garlicherb mixture.

8. 8

   As soon as it releases its flavor, when the oil has heated, add the greens.

9. 9

   Cook, stirring frequently, until any extra moisture has evaporated.

10. 10

    Taste for salt.

11. 11

    Pile into a dish and garnish with the olives, lemon, and tomato wedges.

* Per serving · 4 servings · Values may vary.

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