Cooking Index - Cooking Recipes & IdeasGreens With Spicy Lemon-Cumin Oil Recipe - Cooking Index

Greens With Spicy Lemon-Cumin Oil

Mixed leafy greens can include mustard, kale, collard, beet and turnip as well as chard.

Type: Vegetables
Courses: Side dish
Serves: 4 people

Recipe Ingredients

  Spicy Lemon Cumin Oil
1/2 cup 118mlOlive oil
  Zest of 1 lemon
3/4 teaspoon 3.8mlCumin seeds
1/2 teaspoon 2.5mlCrushed red pepper flakes
1 lb 454g / 16ozMixed leafy greens
  Salt - as needed
1 tablespoon 15mlOlive oil
1   Garlic clove - peeled
1/4 cup 59mlSpicy Lemon-Cumin Oil - (listed above)
1 tablespoon 15mlToasted pine nuts

Recipe Instructions

Spicy Lemon-Cumin Oil: Warm the olive oil, lemon zest, cumin seeds and crushed red pepper flakes in a small saucepan over low heat until the lemon zest curls and sizzles, about 10 minutes. Remove from heat and let steep at least 1 hour.

Strain the oil. Use one-fourth cup in this recipe, saving the remaining oil for another use. It will keep, refrigerated in a tightly covered jar, for 2 to 3 days.

Greens: Blanch the greens, one variety at a time, in rapidly boiling generously salted water until they are tender and bright green, 2 to 7 minutes, depending on the variety. When all of the greens have been blanched, combine them into one mass. Allow to cool enough to handle, then pick up a large clump and squeeze it in your hand to wring out as much liquid as you can. Chop the greens finely.

Warm the olive oil and the garlic clove in a large skillet over medium-low heat until the garlic becomes fragrant, 3 to 5 minutes. Add the greens and cook, stirring, until no more liquid remains in the skillet, 3 to 5 minutes.

Add the lemon-cumin oil 1 tablespoon at a time and cook, stirring, until each tablespoon is completely absorbed. Continue cooking until the greens are very soft, about 5 minutes. Stir in the toasted pine nuts and continue cooking 5 more minutes. Season to taste with salt, discard the garlic clove and serve immediately.

This recipe yields 4 servings.

Each serving: 200 calories; 4 grams protein; 8 grams carbohydrates; 4 grams fiber; 18 grams fat; 3 grams saturated fat; 0 cholesterol; 83 mg. sodium.

The Los Angeles Times, 01-28-2004


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.