Skillet Greens with Cumin and Tomatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Cumin gives greens and tomatoes an exotic, almost Indian touch. Ingredients:
3 tablespoons extra-virgin olive oil |
2 garlic cloves, smashed |
1 teaspoon ground cumin |
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed) |
1 14 1/2-ounce can diced tomatoes, drained |
Directions:
1. 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, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.
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