This past summer, my wife and I joined "Farm to Table".  The program is
similar to CSA, except instead of being contracted to one farm, we were
contracted to the local food co-op which was contracted to multiple farms
in the area.  While looking for recipes to use our supply of farm-grown,
pesticide-free, organic veggies, we found this recipe in the Moosewood
Cookbook series.


12 cups mixed greens: kale, broccoli rabe, chard or beet, escarole, mustard greens.
4 large garlic cloves
1 cup chopped parsley
1 cup chopped cilantro
3 tablespoons olive oil
2 teaspoons paprika
2 teaspoons ground cumin
For garnish: oil-cured black olives, wedges of lemon and tomato.

Discard any inedible parts of the greens, such as kale stems and tough ribs. 
Set the leaves in a steamer---the tougher ones on the bottom, the most tender 
on top---and cook until tender. Or boil each type separately in salted water, 
then drain. Chop into pieces about 1 inch square.

Pound the garlic with ½ teaspoon salt in a mortar until smooth, then work in 
the parsley and cilantro and pound them briefly to release their flavors.

Warm the oil with the paprika and cumin in a wide skillet over medium heat 
until they release their fragrances. Don't let them burn. Stir in the garlic, 
then add the greens and cook until any extra moisture has evaporated. Taste 
for salt. Pile onto a dish and garnish with the olives, lemon, and tomato. 
Serves 3 or 4. [Madison, 1997, p382]

We didn't actually measure the greens, but the couple large-ish bunches 
pretty well filled the colander. We couldn't see trying to chop a mass of soft, 
limp greens once they'd steamed, so we shredded the leaves into bite-sized 
pieces and chopped their stems prior to steaming. The beet greens and chard 
were sufficiently young and tender that we didn't need to discard much. Also 
added the leaves from the broccoli head. Didn't actually mesure the oil either, 
but added a dot of butter to the olive oil. Probably totalled a bit more than 
the suggested 3 tablespoons. Upped the spices slightly to two rounded teaspoons 
each. Cheated and used commercial garlic paste (which is plenty salty, so no 
need to add any other salt to the dish at all) . Didn't actually chop the 
cilantro and parsley, just stripped the leaves off the stems, and pounded them 
in the mortar with the garlic paste. Steamed the greens very briefly before 
sauteeing them with the spices. Served with lots of little grape tomatoes and 
oil-cured olives scattered over top. Wedges of lemon available for squeezing 
and whole wheat tortillas for wrapping or just nibbling. The recipe said 
serves 3-4. Maybe she meant as a side dish, or maybe we didn't have quite the 
full quantity of greens, but we found it a reasonable portion as a supper for 
two. Thinking about it during dinner, my wife commented that (while it wasn't 
at all necessary) the dish would by no means be harmed by dicing an onion and 
sauteeing it in the oil prior to adding the spices.