Best 2 Skillet Greens With Cumin And Tomatoes Recipes

**Skillet Greens with Cumin and Tomatoes: A Culinary Journey Through Diverse Flavors**

Welcome to a culinary journey where rustic greens meet vibrant spices and tangy tomatoes in a symphony of flavors. Our skillet greens with cumin and tomatoes recipe is a delightful blend of textures and tastes, combining the earthy notes of collard greens, kale, or mustard greens with the warmth of cumin, the acidity of tomatoes, and a hint of sweetness from maple syrup. This versatile dish can be served as a hearty side or as a flavorful vegetarian main course.

In addition to the classic skillet greens recipe, we'll also explore variations that add layers of complexity and cater to different dietary preferences. From a zesty lemon-tahini dressing to a smoky roasted red pepper sauce, each variation offers a unique twist on the original.

Whether you're a seasoned cook or just starting out, our guide will provide you with all the essential steps and tips to create a delicious and visually appealing skillet greens dish. Let's embark on this culinary adventure together and discover the vibrant flavors that await us!

Check out the recipes below so you can choose the best recipe for yourself!

MIXED GREENS WITH GARLIC, CUMIN AND PAPRIKA

Mixed Greens with Garlic, Cumin and Paprika image

Provided by Food Network

Categories main-dish

Time 30m

Yield 3 to 4 servings

Number Of Ingredients 9

Ingredients

12 cups mixed greens, such as kale, chard, beet, or escarole
Salt to taste
3 large garlic cloves
1 cup finely chopped Italian parsley
1 cup finely chopped cilantro
2 teaspoons hot or sweet paprika
2 teaspoons ground cumin
3 tablespoons fruity olive oil
Garnish: green or oilcured Moroccan olives, lemon wedges, and tomato (optional

Steps:

Discard any inedible parts of the greens, such as kale stems and tough ribs. Plunge the leaves into boiling salted water and cook until tender, 5 to 7 minutes. Drain, then chop into small pieces.
Pound the garlic with 1/2 teaspoon salt in a mortar until you have a rough paste, then work in the parsley and cilantro and pound them briefly to release their flavors. Add the paprika and cumin. (If you do not have a mortar and pestle, chop the garlic with the parsley and cilantro, then add the spices.)
Warm the oil in a wide skillet over medium heat with the garlicherb mixture. As soon as it releases its flavor, when the oil has heated, add the greens. Cook, stirring frequently, until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with the olives, lemon, and tomato wedges.

STEWED GREENS WITH TOMATOES AND MINT

Stewed Greens With Tomatoes and Mint image

This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers' market, like amaranth or purslane, they will work in this dish.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens
Salt
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
1 large onion, chopped
2 to 4 garlic cloves to taste, minced
2 teaspoons sweet paprika
1/4 to 1/2 teaspoon cayenne
2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh fennel or dill
2 tablespoons tomato paste, diluted in 1/2 cup water
Freshly ground black pepper

Steps:

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer - 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.
In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 816 milligrams, Sugar 8 grams

Tips:

Choose hearty greens: Collard greens, kale, and Swiss chard are all great choices for this dish. They can withstand the heat and maintain their texture.
Use a well-seasoned skillet: A well-seasoned skillet will help prevent the greens from sticking and burning.
Don't overcrowd the skillet: If you overcrowd the skillet, the greens will not cook evenly.
Be patient: Cooking the greens takes time. Do not rush the process, or they will not be tender.
Season to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of yogurt for extra flavor.

Conclusion:

This skillet greens recipe is a simple and delicious way to enjoy a healthy and flavorful meal. The cumin and tomatoes add a depth of flavor that makes this dish stand out from the ordinary. Serve it as a side dish or main course, and enjoy the compliments from your family and friends.