Contributed by (Recipe adapted from “About.com: Local Foods” at http://localfoods.about.com)

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Ingredients

8 oz Greens (spinach, chard, kale, collard greens)
2 1/4 tsp Salt, divided
1 tsp Cumin seeds
1/4 tsp freshly ground Black pepper
1/4 tsp Cayenne (optional)
1/2 to 1 C Yogurt

Instructions

Thoroughly clean greens in several batches of cold water. Bring a large pot of water to a boil. Add 2 tsp salt and greens. Cook until greens are tender to the bite, 1 minute for spinach and up to 5 minutes for kale or collards. Drain and immediately rinse greens in cold water. Using your hands, squeeze out as much water as possible from greens. Coarsely chop greens and set aside. In a dry small frying pan (no oil) over medium-high heat, toast cumin seeds until fragrant, about 2 minutes. Let sit until cool. Grind in a clean spice or coffee grinder or a mortar and pestle. In a medium bowl, combine remaining 1/4 tsp salt, cumin seeds, black pepper, cayenne, and yogurt. Stir in greens. Serve chilled or at room temperature with stews, or rice and beans. Makes about 2 cups.

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