-Stem 2-3 bunches of greens (any combination of chard, kale, beet greens or amara will do).
-Set the greens in a steamer, with the tougher ones on the bottom and the most tender on top.
-Steam for about 7-10 minutes until well done, then drain and chop.
-Finely chop the following:
4 large cloves of garlic
1 bunch of cilantro
-Warm the following in a wide skillet for a few minutes:
3 TBS olive oil
2 tsp paprika
2 tsp ground cumin
-Stir in the garlic, the greens and the cilantro and cook until any moisture has evaporated and the cilantro is wilted.
-Taste for salt and then garnish with the following:
Oil-cured black olives