Skillet Greens with Cumin and TomatoesCoral von Zumwalt
Cumin gives greens and tomatoes an exotic, almost Indian touch.
Recipe information
Yield
Makes 4 servings
Ingredients
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 14 1/2-ounce can diced tomatoes, drained
Preparation
Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.
