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Skillet Greens with Cumin and Tomatoes

Skillet Greens with Cumin and Tomatoes


  • 3 tablespoons extra-virgin olive oil
  • 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

Recipe Preparation

  • 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.

,Photos by Coral von ZumwaltReviews Section

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