This is probably the simplest recipe in our collection but we hope it becomes one of your mainstays. Use spinach, kale, chard, cabbage, Belgian endive, watercress or any other green you fancy.
makes ~3.5 cups
- Heat up the olive oil and pop the cumin seeds.
- Turn the heat off and add the greens. No heat needs to be applied. The goal is to wilt, not cook. Season with salt and pepper and serve immediately.
ideas / variations
- If using red or rainbow chard, chop the thicker stems very thin for the best flavor.