Wild Greens Salad (adapted from Saveur) (Bakoola du Rif)
This dish is made with wild mallow leaves in Morocco, but it's equally good with arugula, Swiss chard, purslane, young kale, or beet greens.
1 lb. greens such as arugula, Swiss chard, purslane, 1!2 cup fresh parsley, chopped 3 garlic cloves, peeled 1!4 cup fresh cilantro leaves
1!4 tsp. salt 6 tbsp. olive oil
1!4 tsp. sweet paprika Pinch of hot paprika 1!4 tsp. ground cumin Juice of 1!2 lemon
young kale, or beet greens
Wash greens and dry them. Sauté greens and parsley over medium heat until they are soft as you like it. (The more you cook, the sweeter the flavor. Add chopped garlic cilantro, and other spices. Salt to taste. Remove from heat. Squeeze the 1⁄2 lemon over the top and serve.