moroccan beet greens

prep time:  tbd
cook time:  tbd
servings:  2

3 bunches beet greens - red stems removed
2 tablespoon olive oil
1/4 teaspoon cumin
1 teaspoon paprika
1 pinch salt
1/4 piece preserved lemon
1 tablespoon olive oil
1 pinch chili pepper
2 cloves garlic - grated
1 tablespoon cilantro - chopped
1 tablespoon parsley - chopped

1.  wash the greens and leaves them in a bowl full of cold water.  heat 2 tablespoons of olive oil in a saucepan over medium-high heat.  when just warm, add the grated garlic, cumin and paprika.  as soon as the garlic becomes fragrant, remove the greens from the water, without draining.  chop them coarsely and then add them to the pan.  turn the heat to medium and stir to coat the greens.  cover tightly, and turn down heat.  let simmer for 5 minutes. 

2.  meanwhile, take 1/4 of preserved lemon and slice into 1/4-inch cubes.  uncover the cooking pan and add a few cubes and the cilantro and parsley.  stir.  cover and let cook for 5 more minutes.

3.  to serve, drizzle about 1 tablespoon of olive oil on top.  garnish with preserved lemon cubes and a sprinkle of chili powder.

- goop, february 2014

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