12 cups mixed greens (whatever you’ve got: mustard, kale, spinach, chard, collards)

4 stalks green garlic, chopped

2 to 3 tablespoons virgin olive oil

salt 2 teaspoons paprika

2 good handfuls of parsley leaves

2 teaspoons ground cumin

1-2 good handfuls of cilantro leaves

1 lemon, cut into wedges

Steam the cut, washed greens (toughest ones on bottom) for 8 to 10 minutes. Or cook the greens in a large pot of boiling water with salt in separate batches. Cooking time will vary depending on the greens, so taste-test them. Set cooked greens in a colander to drain, squeeze out the excess liquid, and chop them roughly.  Make an herb paste either in a food processor or by hand, blending the green garlic, a little salt, and the fresh herbs until you have a rough paste. Gradually warm the olive oil with the paprika and cumin. When it begins to smell good, add the paste and mix it in with the oil. Next, add the greens and cook everything together for a minute or so until excess moisture has evaporated from the pan. Pile into a serving dish and garnish with the lemon wedges.

adapted from The Savory Way by Deborah Madison