Agriculture Reference
In-Depth Information
Greens with Spicy Lemon-Cumin Oil
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
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.
Spicy Lemon-Cumin Oil
MAKES ABOUT I/2 CUP
