- 12 cups mixed greens, such as kale, chard, beet, or escarole
- Salt to taste
- 3 large garlic cloves
- 1 cup finely chopped Italian parsley
- 1 cup finely chopped cilantro
- 2 teaspoons hot or sweet paprika
- 2 teaspoons ground cumin
- 3 tablespoons fruity olive oil
- Garnish: green or oilcured Moroccan olives, lemon wedges, and tomato (optional
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.