Skillet Greens With Cumin And Tomatoes Recipes

MUSHROOM AND KALE BREAKFAST SKILLET

Mushroom and Kale Breakfast Skillet image

For mornings when you need to feed a crowd a healthy breakfast, this veggie-packed egg skillet recipe is here for you. Serve with toast on the side for mopping up those runny yolks.

Provided by Anna Stockwell

Categories Egg Breakfast Coriander Cumin Onion Mushroom Tomato Vinegar Kale Parsley Cilantro Lemon Thanksgiving Entertaining Wheat/Gluten-Free Brunch

Yield 8 servings

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil
1 tsp. cumin seeds
1/2 tsp. coriander seeds
1/4 tsp. crushed red pepper flakes
2 medium onions, halved, sliced lengthwise into 1/4"-thick strips
1 lb. mixed wild or crimini mushrooms, sliced 1/4" thick
1 pint cherry or grape tomatoes
2 Tbsp. red or white wine vinegar
1 1/2 tsp. kosher salt
1 bunch curly kale, stems removed, torn into small pieces
8 large eggs
Flaky sea salt, chopped parsley and/or cilantro, Aleppo-style pepper (optional), and lemon wedges (for serving)

Steps:

Heat oil in a 12" skillet over medium-high. Crush cumin, coriander, and red pepper with a mortar and pestle or heavy skillet. Add to hot oil in skillet and stir to coat. Add onions and mushrooms and cook, stirring often, until softened and lightly browned, 6-8 minutes. Add tomatoes, vinegar, and 1 tsp. kosher salt and stir to combine. Add kale, cover skillet, and cook, uncovering and tossing occasionally, until kale is wilted, 4-6 minutes. Season with remaining 1/2 tsp. kosher salt.
Make 8 indentations in vegetable mixture. Carefully crack an egg into each. Cover skillet and cook over medium-low heat, rotating skillet on burner halfway through to ensure even cooking, until egg whites are opaque and just set, 8-10 minutes. Top with sea salt, herbs, and Aleppo-style pepper (if using). Squeeze lemon juice over.

SKILLET CHICKEN WITH CUMIN, PAPRIKA AND MINT

Skillet Chicken With Cumin, Paprika and Mint image

Chicken shawarma, a rotisserie favorite heady with spice and flavor, is usually cooked on a spit, then shaved into sandwiches and salads. But it also belongs on a bed of rice, cooked in a pan for a filling family meal that's easy to return to again and again. White rice does a fine job rounding out this meal, and cooks quickly. But, if brown rice is more your speed, look for the sprouted short-grain variety, which cooks faster than regular brown rice and reaches al dente just as the chicken begins to split into tender morsels. (To cook the rice even faster, soak it while you marinate the chicken.) Cooking this on the stove yields crisp rice bits along the bottom of the pan, especially nice against the tender, flavorful chicken. Since even the best shawarma is only as good as its bright flavors, be generous with mint, parsley, yogurt and lime: the more, the better.

Provided by Sarah Copeland

Categories dinner, poultry, main course

Time 50m

Yield 4 servings

Number Of Ingredients 18

Ingredients

2 lemons, juiced
1/3 cup olive oil
6 garlic cloves, peeled and smashed
1 1/2 teaspoon kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
2 teaspoons ground paprika
1/2 teaspoon ground turmeric
1 1/2 pounds bone-in, skin-on chicken thighs (about 4)
1 yellow onion, peeled and chopped
1 1/2 cups long-grain white or sprouted short-grain brown rice
2 3/4 cups boiling water
1 cinnamon stick
1/2 cup raisins
1/2 cup chopped fresh mint, for serving
2 tablespoons chopped fresh parsley, for serving
Plain yogurt, for serving
Lime wedges, for serving

Steps:

Combine the lemon juice, 1/4 cup of the olive oil, the garlic, 1 teaspoon salt, pepper, cumin, paprika and turmeric in a large resealable plastic bag along with the chicken pieces. Seal and shake the bag to coat chicken and distribute the spices evenly. Set aside for 30 minutes, or refrigerate up to overnight.
Heat the remaining tablespoon of olive oil in a large cast-iron skillet over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, and cook until lightly golden, about 4 minutes per side. Remove to a plate.
Add the onion to the pan, and stir to coat. Decrease heat to medium and cook until softening, about 5 minutes. Add the rice and remaining salt, and stir to coat. Add the boiling water; stir, cover and cook until the liquid is partly absorbed, 10 minutes. Stir in the cinnamon stick and raisins, top with the chicken thighs and their juices, and continue cooking, covered, over medium heat, until the rice is al dente and the chicken is completely tender, about 25 minutes more.
Remove from the heat and scatter the mint and parsley all over the top. Serve warm, with yogurt and lime.

Nutrition Facts : @context http, Calories 887, UnsaturatedFat 34 grams, Carbohydrate 78 grams, Fat 49 grams, Fiber 6 grams, Protein 35 grams, SaturatedFat 11 grams, Sodium 860 milligrams, Sugar 13 grams, TransFat 0 grams

STEWED GREENS WITH TOMATOES AND MINT

Stewed Greens With Tomatoes and Mint image

This is inspired by a Greek recipe from the island of Corfu, from Diane Kochilas's book "The Greek Vegetarian." I love the way the greens and tomatoes are infused with mint. If you want to try more unusual greens from your farmers' market, like amaranth or purslane, they will work in this dish.

Provided by Martha Rose Shulman

Categories weekday, side dish

Time 1h

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

2 pounds Swiss chard or kale, stemmed and washed, or a 1-pound bag of stemmed, washed Southern greens
Salt
2 tablespoons extra virgin olive oil, plus additional if desired for drizzling
1 large onion, chopped
2 to 4 garlic cloves to taste, minced
2 teaspoons sweet paprika
1/4 to 1/2 teaspoon cayenne
2 pounds fresh tomatoes, seeded and grated, or peeled, seeded and chopped, or a 28-ounce can chopped tomatoes with juice
1/2 cup chopped fresh mint
1/2 cup chopped fresh fennel or dill
2 tablespoons tomato paste, diluted in 1/2 cup water
Freshly ground black pepper

Steps:

Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the greens. Blanch chard for 1 minute, Southern greens or kale for 2 minutes. Transfer to the ice water, then drain and squeeze out water. Coarsely chop and set aside. Alternatively, steam the greens in a large steamer - 2 minutes for chard, 3 to 4 minutes for kale. Rinse and squeeze dry.
In a wide, heavy skillet or Dutch oven, heat the oil over medium heat and add the onion. Cook until the onion is tender and beginning to color, 5 to 8 minutes, and add the garlic, paprika and cayenne. Cook, stirring, for about a minute, until fragrant, and add the tomatoes and salt to taste. Bring to a simmer, and simmer until the tomatoes have cooked down slightly, about 10 minutes. Add the greens, herbs and diluted tomato paste, and bring to a simmer. Cover and simmer until the greens are very tender, about 20 minutes. Add salt and pepper to taste. Serve with rice, bulgur or just some good, crusty bread.

Nutrition Facts : @context http, Calories 83, UnsaturatedFat 1 gram, Carbohydrate 18 grams, Fat 1 gram, Fiber 6 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 816 milligrams, Sugar 8 grams

SKILLET GREENS WITH CUMIN AND TOMATOES

Skillet Greens with Cumin and Tomatoes image

Provided by Molly Stevens

Categories Side Sauté Vegetarian Kid-Friendly Low Cal High Fiber Kale Spinach Spring Low Cholesterol Mustard Greens Party Potluck Bon Appétit Sugar Conscious Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates

Yield Makes 4 servings

Number Of Ingredients 5

Ingredients

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 teaspoon ground cumin
1 large bunch greens (such as spinach, mustard greens, kale, or broccoli rabe; about 1 pound), thick stems removed, spinach left whole, other greens cut into 1-inch strips (about 10 cups packed)
1 14 1/2-ounce can diced tomatoes, drained

Steps:

Heat oil in large nonstick skillet over medium heat. Add garlic and cumin; stir 1 minute. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.

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