Another one from the April 2008 issue of Bon Appetit magazine?!
This one is a true winner. Simple, all available and recognizable ingredients, and best of all: a great way to dress up one of the few foods that isn't restricted from any diet: greens.
The recipe called for sauteeing garlic; I immediately departed and used shallots instead. I just like them. But I will try garlic next time, I think they'd stand up better to the cumin.
Sauteeing some sort of onion relative and cumin together in olive oil is brilliant. Brilliant! From the first sizzle of saute, I was hooked. Then add in the greens, and it's already fabulously promising. Once the tomatoes went in, the scent of the cumin had me dancing with impatience to try it. And there isn't long to wait, since greens cook so quickly.
I used a mixture of kale, spinach and a little arugula. I like arugula in salads, but I'd never heard of it cooked in dishes (is there a reason for that?) No matter, I really couldn't distinguish the arugula. The only thing I'd do differently with the greens next time is to keep out more stems, which the recipe wisely advises.
And wow, it completely delivered. I loved it! The tomatoes lent a sweet punch to greens that can lean toward bitterness, but also made for a very attractive dish.
This recipe hits the mark on every count: simple, few and easily available ingredients, super-healthy, acceptable to even the strictest vegan or diabetic, flexible, fast -- and really, really good. 10!
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