Friday, April 10, 2009


Slice off and discard (compost?) tough stems and ribs of kale. Set leaves in a steamer, the largest ones on the bottom and cook until tender. When kale is nearly done, add rapini to steamer. Or simmer each type seperately in salted water, then drain. Chop greens into one inch square pieces. Chop garlic, parsley and cilantro finely and mix with salt.Warm olive oil in a skillet with paprika and cumin on medium heat until fragrant. Don't burn. Add greens and cook until moisture evaporates. Add salt to taste. Garnish with lemon wedges and cured black olives (optional).

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