12 c Mixed greens; such as - Mustard, Arugula, - Watercress, Dandelion, - Kale, Spinach, Chard, - Escarole or others 4 lg Garlic cloves Salt 2 lg Handfuls Italian parsley -(leaves), chopped finely 1 Handfuls cilantro leaves, - (or more), chopped finely 3 tb Fruity olive oil 2 ts Paprika 2 ts Ground cumin 1 Lemon; cut in wedges 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 1/2 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. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
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