Awesome Mixed Greens & Herbs with Cumin
Submitted by bigr
Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.
YIELD
6 servingsPREP
30 minCOOK
0 minREADY
30 minMixed greens and herbs with cumin is a North African-leaning side dish that turns whatever greens look good at the market into something far better than a plain sauté. Tougher greens like kale, collards, or chard get steamed alongside tender ones like spinach, then chopped and tossed with a vibrant garlic-and-herb paste warmed in cumin-paprika oil.
The pounded paste of garlic, salt, parsley, and cilantro is what makes this dish. Pounded (or processed) garlic-and-salt releases its oils more thoroughly than minced garlic, and the herbs get bruised enough to wake up their volatile compounds. The result is a paste with the punch of three times its weight in chopped herbs.
Blooming the paprika and cumin in olive oil before adding the herb paste is the Moroccan kitchen’s standard move. Toasting whole or ground spices in fat draws their aromas forward, transforming the flavor from background dust into a floral, almost smoky front-line note.
Pro Tips
- Layer greens in the steamer with the toughest on the bottom (kale, collards) and tender ones on top (spinach, watercress). The bottom greens get longer cooking; the top ones barely wilt.
- Squeeze the cooked greens dry before chopping. Wet greens dilute the herb paste and the dish ends up watery instead of vibrantly seasoned.
- Watch the paprika carefully when blooming. Paprika scorches quickly and a burnt batch turns the whole dish bitter. The smell tells you when it’s ready, around 30 seconds.
- Add the lemon wedges at the table, not before. Lemon juice on steamed greens turns them dull olive-brown before they even reach the plate.
Variations
- Use a single green like all kale, Swiss chard, or collards if a mix isn’t available.
- Add a pinch of chili flakes or Aleppo pepper to the bloomed oil for heat.
- Serve over couscous, quinoa, or with warm flatbread for a complete meal.
Finish each plate with a generous squeeze of lemon and an extra drizzle of fruity olive oil.
Ingredients
Directions
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 ½ 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.
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