Mixed Herb Salad

• 2 quarts (8 cups) field greens, including stalks This makes about 1.5 cups cooked greens, just enough for a side dish for 4 people; I will double or triple next time, to feed more people or have leftovers.
• 1 or 2 small dried red chili peppers I used two chile de arbol
• Salt
• 10-12 cloves garlic
• 1 cup chopped parsley
• 1 cup chopped cilantro
• Salad or olive oil
• 1/4 lb. cured black olives I used about a half cup combo of cured black and kalamata
• 2 teaspoons paprika
• 2 teaspoons ground cumin
• Juice of 2 lemons
• Lemon wedges

1. 1. Wash the greens. Drain and cut small. Fill the bottom of a steamer with water and bring to a boil. I used one of those fanned steamers, set over a couple of inches of water. Add the greens and steam, covered, for 30 minutes. Remove from the heat and allow to cool, uncovered. When cool enough to handle, squeeze out as much moisture as possible.
2. 2. Pound the chili pepper in a mortar with 1 teaspoon salt and the garlic. Gradually add the chopped parsley and cilantro and continue pounding until it becomes a paste. I suppose you could use a small processor.
3. 3. Heat 3 tablespoons oil in a casserole or pan and slowly cook the olives with the paprika and cumin 2 to 3 minutes. Add the herb paste and the lemon juice, cover, and cook 5 minutes. Pour in 1/2 cup oil, add the greens and cook together, stirring frequently, for 20 minutes, or until all the moisture has evaporated and the mixture is very thick. Salt to taste. Serve with lemon wedges.
4. Note: This is very good with an extra dribble of Harissa Sauce, or Harissa mixed with some Greek-style yogurt.

field greens, red chili peppers, salt, garlic, parsley, cilantro, salad, cured black olives, paprika, ground cumin, lemons, lemon wedges

Taken from www.epicurious.com/recipes/member/views/mixed-herb-salad-50131297 (may not work)