May 08, 2009 12:16 pm
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Skillet Greens with Cumin and Tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch greens (such as spinach, mustard or turnip greens, cut into 1-inch strips
2 cups diced tomatoes
Heat oil in large nonstick skillet over medium heat.
Add garlic and cumin; stir 1 minute.
Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil.
Cook until tender, 5 to 10 minutes.
Add tomatoes and sauté until heated through, about 2 minutes.
Season to taste with salt and pepper and serve.
Adapted from epicurious.com
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