Prep 20 mins
Cook 20 mins
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
- 680.38-907.18 g swiss chard or 680.38-907.18 g other greens
- 22.18 ml extra virgin olive oil
- 2.46 ml cumin seed
- 2 garlic cloves, thinly sliced
- 4 slice lemons, 1/8 inch thick, seed removed
- 59.14 ml reduced-sodium chicken broth, vegetable or 59.14 ml water
- 14.79 ml honey
- 1.23 ml salt (to taste)
- fresh ground pepper
- 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.
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! :)