SKILLET GREENS WITH CUMIN AND TOMATOES

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Skillet Greens with Cumin and Tomatoes image

Provided by Molly Stevens

Categories     Side     Sauté     Vegetarian     Kid-Friendly     Low Cal     High Fiber     Kale     Spinach     Spring     Low Cholesterol     Mustard Greens     Party     Potluck     Bon Appétit     Sugar Conscious     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

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

Steps:

  • 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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