29th Harvest Week <> November 13 - 19, 2000

Fellow CSA member Sue Burnham, who gave me this recipe earlier in the year, says, "This is a very forgiving recipe. I've used all dried herbs when fresh weren't available, and have used more or less greens and tomatoes. I've used this recipe over rice, in calzones w/pine nuts and feta cheese, and on top of pizza. It freezes well also."
Sounds good to me!  -- debbie

Mixed Greens Middle-Eastern Style
from "108 recipes/Gourmet Vegetarian Cooking", from Nyinga Institute
(serves 4 - 6 people)

4 bunches of any kind of greens, leaves sorted and washed, stems removed
2 tbsp. olive oil
2 tbsp. peanut oil
1 lg. onion, chopped medium fine
8-10 cloves garlic, minced
1/4 C fresh parsley, chopped
1/4 C fresh cilantro, chopped
2 tsp. ground cumin
2 tbsp. sweet paprika
1/8 - 1/4 tsp. cayenne (optional)
2 C canned chopped tomatoes w/their juice
1 tsp. salt
Use a large pot with a tight fitting lid and heavy bottom. Coarsely chop greens. Heat oil and saute onion and garlic about 5 minutes, until soft. Stir in herbs and spices, and after a minute or so, add greens and salt. Stir vigorously to mix greens with onions and spices (the greens will shrink as they wilt, so you can add them by handfuls if they do not fit all at once). Turn heat to high, stir in tomatoes and their juice. Cover and bring to a boil, reduce heat to medium and simmer, covered, stirring often to prevent sticking. After about 40 minutes, taste for doneness. If greens are tender, reduce heat and simmer, uncovered, stirring frequently, until they are fairly dry, with only some liquid showing on the bottom of the pot when stirred aside. Do not leave them unattended until they are finished; they scorch easily.

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