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 1/2 cups
ingredients
3 tablespoons olive oil
1 teaspoon cumin seeds
6 cups of sliced greens
Pinch of sea salt
Pinch of freshly ground black pepper
instructions
Heat 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. The vegetables should retain their bright color. Season with salt and pepper and serve immediately.
notes & variations
If using red or rainbow chard, chop the thicker stems very thin for even cooking.
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