12 cups mixed greens - kale, chard or beet, broccoli rabe, mustard, etc
4 large garlic cloves [you could also use scapes!]
1 cup chopped parsley
1 cup chopped cilantro
3 T olive oil
2 t paprika
2 t ground cumin
Olives, lemon wedges and tomato for garnish
Discard any inedible parts of the greens, such as kale stems and tough ribs. Set leaves in a steamer - tougher ones on the bottom, the most tender on top - and cook until tender, or boil each type separately in salted water, then drain. [We always just use our easy greens method.] Chop into pieces about 1 inch square.
Pound the garlic with 1/2 tsp salt in a mortar until smooth, then work in the parsley and cilantro and pound them briefly to release their flavors. [Finely chopping or a whirl in the food processor would approximate the same, but this method - which Deborah Madison uses in a lot of recipes - really brings out the flavor of the garlic and herbs.]
Warm the oil with the paprika and cumin in a wide skillet over medium heat until they release their fragrances. Don't let them burn. Stir in the garlic, then add the greeens and cook until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with olives, lemon and tomato.