From the NY Times … inspired by a Greek recipe from Diane Kochilas’s book “The Greek Vegetarian.” This works with any kind of green – including kale, swiss chard, amaranth, purslane … try a combination, there’s no limit!
2 pounds of greens – washed, stem if preferred
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
1 large onion, chopped
2 to 4 garlic cloves (to taste), minced
2 teaspoons sweet paprika
1/4 to 1/2 teaspoon cayenne
2 pounds of tomatoes, chopped. Remove seeds and peel if preferred (or 28-ounce can chopped tomatoes with juice)
1/2 cup chopped fresh mint
1/2 cup chopped fresh fennel or dill
2 tablespoons tomato paste, diluted in 1/2 cup water
Freshly ground black pepper
1. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Collard or Kale for 2 minutes. [Alternate: steam the greens in a large steamer – 2 minutes for chard, 3 to 4 minutes for kale.]
2. Transfer to the ice water to stop cooking, then drain and squeeze out water. Coarsely chop and set aside.
3. In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrantl
4. Add tomatoes to onion mixture and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes.
5. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.
Yield: Serves 4 to 6
Advance preparation: You can make this a day ahead and reheat.
Nutritional information per serving (4 servings): 185 calories; 1 gram saturated fat; 1 gram polyunsaturated fat; 5 grams monounsaturated fat; 0 milligrams cholesterol; 26 grams carbohydrates; 9 grams dietary fiber; 529 milligrams sodium (does not include salt to taste); 8 grams protein