Excellent! Definitely an amazing way to do any of the quicker-cooking greens. I use the stems, because they taste great and give a lovely color when using red chard or beet greens. The use of cumin in this context has an awesome effect -- a great use of this seed.
This was wonderfully delicious! I will definately make this again! I used a combination of Swiss chard and beet greens, using the stems, and used veg. broth. Thank you so much Barb! :)