Stewed Greens With Tomatoes and Mint

1. 1

   Bring a large pot of water to a boil.

2. 2

   Fill a bowl with ice water.

3. 3

   When the water comes to a boil, salt generously and add the greens.

4. 4

   Blanch chard for 1 minute, Southern greens or kale for 2 minutes.

5. 5

   Transfer to the ice water, then drain and squeeze out water.

6. 6

   Coarsely chop and set aside.

7. 7

   Alternatively, steam the greens in a large steamer 2 minutes for chard, 3 to 4 minutes for kale.

8. 8

   Rinse and squeeze dry.

9. 9

   In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion.

10. 10

    Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne.

11. 11

    Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste.

12. 12

    Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes.

13. 13

    Add the greens, herbs and diluted tomato paste, and bring to a simmer.

14. 14

    Cover and simmer until the greens are very tender, about 20 minutes.

15. 15

    Add salt and pepper to taste.

16. 16

    Serve with rice, bulgur or just some good, crusty bread.

* Per serving · 4 servings · Values may vary.