- 3 bunches beet greens, red stems removed
- 2 tablespoons olive oil for cooking
- 1/4 teaspoon cumin
- 1/4 teaspoon Collected Foods Sweet Smoked Paprika
- 1 pinch salt (no more)
- 1/4 piece preserved lemon
- 1 tablespoon good olive oil
- 1 pinch crushed pepper flakes (or chili powder, or paprika if you don't like spice)
- 2 pieces cloves of garlic grated
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped parsley
- Wash the greens well and leave them in a bowl full of cold clean water.
- Gently heat up 2 tablespoons of olive oil in a saucepan. When it is just warm, add the grated garlic, cumin, and sweet smoked paprika. If the oil is too hot they will fry and burn. What we want is just a little reaction to the heat.
- Immediately remove the greens from the water, without draining. Place them on a chopping board, and chop them coarsely, then add them to the pan. Turn the heat to medium and give everything one good stir to coat the greens with the spices.
- Cover tightly, and turn down the heat. Let it simmer for 5 minutes. You might want to check on it once before the end to make sure it doesn't burn. If you're worried it will burn, just add a little water.
- Meanwhile, take a quarter of a preserved lemon (do not wash it), and cut it into 1/4-inch cubes. Set aside a couple for decoration. Uncover the cooking pan and add the preserved lemon cubes and the chopped cilantro and parsley. Stir everything together. Cover and let it cook for 5 more minutes, then remove from the heat.
- When serving, drizzle about one tablespoon of a good olive oil over the greens. Garnish with the preserved lemon cubes you reserved, and sprinkle on the chili pepper powder.
- This goes so well with a fried egg. It is usually eaten with bread.