Cooked Greens and Herbs with Garlic and Oil

An assortment of assertive greens is steamed then cooked in the dressing—olive oil and an amalgam of cilantro, garlic, and parsley with lots of cumin. A squeeze of lemon juice finishes the dish. This salad has big, bold, robust flavors and can be eaten tepid or hot from the pan or at room temperature. You could also serve it as a vegetable with a pilaf or mix it with yogurt and fill a pita bread.