Recipes

Skillet Greens with Cumin and Tomatoes

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Skillet Greens with Cumin and Tomatoes

Skillet Greens with Cumin and Tomatoes

amanda

Equipment

  • - Skillet: All-Clad Stainless Skillet (Ideal for cooking skillet greens with cumin and tomatoes)

  • - Colander: OXO Good Grips Colander

  • - Mandoline Slicer: Benriner Mandolines Professional Cutting Board & Mandolin

  • - Digital Kitchen Scale: OXO Digital Kitchen Scale

  • - Kitchen Timer/Stopwatch App: Clockwork Tactical 40mm Airsoft Gun Alarm

  • - Spatula: OXO Good Grips Stainless Steel Spatula

  • - Mixing Bowls: OXO Good Grips Stainless Steel Mixing Bowls

  • - Cutting Board: OXO Good Grips Cutting Board

  • - Measuring Cups & Spoons: OXO Stainless Steel Measuring Cup Set

  • - Microwave-Safe Bowl/Dish: OXO Good Grips Microwave Cookware

  • - Storage Containers (Set): OXO Good Grips Stainless Steel Food Storage Container Set

Ingredients

  • 3 tablespoons extra-virgin olive oil

  • 2 garlic cloves, smashed

  • 1 teaspoon ground cumin

  • 1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)

  • 1 14 1/2-ounce can diced tomatoes, drained

Instructions

1

Instruction 1

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.
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