Recipe by Barb G.
Use any soft, quick-cooking greens,such as spinach, swiss chard or beet greens, for this recipe, but keep in mind that they have slightly different cooking times. The recipe comes from Eating well.com
Top Review by elephantearz
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.
- 1 1⁄2-2 lbs swiss chard or 1 1⁄2-2 lbs other greens
- 1 1⁄2 tablespoons extra virgin olive oil
- 1⁄2 teaspoon cumin seed
- 2 garlic cloves, thinly sliced
- 4 slices lemons, 1/8 inch thick, seed removed
- 1⁄4 cup reduced-sodium chicken broth, vegetable or 1⁄4 cup water
- 1 tablespoon honey
- 1⁄4 teaspoon salt (to taste)
- fresh ground pepper
Directions See How It's Made
- Seperate chard leaves from stems and ribs; wash leaves throughtly and roughly chop; if using stems, rinse and finely chop.
- Heat oil in a deep saute pan or Dutch oven over medium heat; add cumin seeds and cook, stirring often, until fragrant, about 1 minute.
- Add garlic and chard stems; cook stirring often, for 3 minutes more;stir in lemon slices.
- Add the leaves in 2 batches, allowing them to wilt before adding more; add broth (or water), honey,salt and pepper; Cover and cook until greens are tender, 1 to 2 minutes more, Serve hot or warm.