-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

Lemon wedges