Use a mixture of greens to get the most complex flavor and blanch them quickly to keep their slightly bitter pepperiness intact. The spiced oil is easy to make and can be used with many other dishes.
4 SERVINGS
1 |
pound mixed leafy greens without stems (mustard, kale, collard, beet, turnip and chard) |
1 |
tablespoon olive oil |
1 |
garlic clove, peeled |
4 |
tablespoons Spicy Lemon-Cumin Oil (see recipe) |
1 |
tablespoon pine nuts, toasted |
|
Salt |
Blanch the greens, one variety at a time, in rapidly boiling, generously salted water until they are tender and bright green, 2 to 7 minutes, depending on the variety. When all the greens have been blanched, combine them into one mess. Let cool a bit. Pick up a large clump and squeeze it in your hand to wring out as much excess liquid as you can. Chop the greens finely. Repeat until all the greens are chopped.
Warm the olive oil and garlic clove in a large skillet over medium-low heat until the garlic becomes fragrant, 3 to 5 minutes. Add the greens and cook, stirring, until no more liquid remains in the skillet, 3 to 5 minutes.
Add the lemon-cumin oil 1 tablespoon at a time and cook, stirring, until each tablespoon is completely absorbed. Continue cooking until the greens are very soft, about 5 minutes. Stir in the toasted pine nuts and continue cooking for 5 more minutes. Season with salt to taste and serve immediately.