Recipe courtesy of Deborah Madison
Show: Chef Du Jour
Episode: Deborah Madison
Total:
30 min
Active:
30 min
Yield:
3 to 4 servings
Level:
Easy

Ingredients

Directions

Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.

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

Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.

IDEAS YOU'LL LOVE

Mixed Fruit Tart

Recipe courtesy of Gale Gand

Roasted Salmon with Green Herbs

Recipe courtesy of Ina Garten

Spring Green Risotto

Recipe courtesy of Ina Garten

Tom's Green Beans with Shallots

Recipe courtesy of Valerie Bertinelli

Roasted Green Beans

Recipe courtesy of Ree Drummond

Party Mix

Recipe courtesy of Ree Drummond

Orecchiette with Greens, Garbanzo Beans and Ricotta Salata

Recipe courtesy of Giada De Laurentiis

Green Eggs and Ham

Recipe courtesy of Food Network Kitchen

Sauteed Beet Greens

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking