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Spicy Greens & Cumin Seeds


2 tablespoons olive oil
1 medium onion, coarsely chopped
2 cloves garlic, minced
½-1 teaspoon cumin seeds
½ teaspoon red pepper flakes
2 bunches greens (kale, chard, collards), stems removed and discarded and leaves coarsely chopped
1 tablespoon balsamic vinegar


  1. Heat oil in large skillet. Add onions until they are soft, about 5 minutes.
  2. Add garlic, cumin seeds and crushed red pepper and sauté for 3 more minutes.
  3. Add greens in batches, stirring until they wilt, about 90 seconds per batch.
  4. Reduce heat to medium-low, cover, and cook until greens are tender, or about 5 minutes.
  5. Remove from heat, season with salt and pepper and mix in vinegar.
  6. Serve hot or at room temperature either by itself or over brown rice or quinoa.