Pizza for Two & Accounting for Taste

her pizza 2

Two people doing the same thing don’t always get the same results. In Diamonds and Toads, two sisters go to a well and give a drink to a fairy in disguise. The first returns spewing diamonds and pearls, so the second decides to give it a try, but she comes back spitting frogs and snakes. The story blames the second girl, who supposedly wasn’t as kind or attentive, but to me the story seems less a lesson in manners than a warning about how unpredictable the world can be, how individual our experiences are, even if we do our best to follow in the footsteps of others.

This is especially true with food. Debates rage over what is healthy and what is tasty. One only has to look at articles from the last few weeks to get a sense of how truly confounding nutrition really is. In particular, I found this article about bread fascinating, because it provides scientific evidence that each of our unique bodies responds to food differently. There is no one way of eating that works for everyone, which can make eating with others a challenge.

Growing up, my family ate dinner together every night. During the week we sat at the table, on the weekends we sometimes ate off of TV trays while watching a movie, but we ate together. I still vastly prefer to eat with others, but the question of what to eat can be a challenge.

Her Pizza 1

I wish I could say that I’ve always been sensitive to others dietary restrictions, but, despite having spent most of my twenties as either a vegetarian or pescatarian, when my sister developed IBS I wasn’t very supportive. Instead of trying to make meals that she could enjoy my parents and I excluded her or made her a separate—and much less appealing—dish. Not wanting to eat chicken and white rice while watching the rest of us devour crepes, buttery rolls, or potatoes au gratin, she stopped attending family meals. I thought she was being unreasonable. Now that I have my own digestive challenges I am horrified by how insensitive I was.

I’ve developed a more sensitive and accommodating attitude when it comes to food allergies and intolerances, but I still get impatient with picky eaters, people who simply want a limited range of foods. I get irritated when my already limited food choices are further restricted by someone else’s tastes. But whether it’s a matter of physical well-being or simple enjoyment, eating with others shouldn’t mean being miserable. It should be a pleasure for all.

My boyfriend and I have very different approaches to food. He doesn’t eat nearly as many fruits or vegetables as I do, and rarely feels satisfied without meat. Eating together is a continuous challenge, but it’s also something I enjoy. Sometimes adapting meals to suit each of our preferences means we’re eating vastly different plates, other times it’s a matter of small adjustments.

There’s nowhere in our town that offers pizza I can eat, so when the craving strikes for a slice, I make it. The dough is made from spelt flour, which has a sweet flavor that we both love. I make a basic tomato sauce with garlic and basic, that we both enjoy, and cut up a variety of toppings. Ian makes his with more pepperoni and less sauce, on mine I add in a veggie or two, and we’re both happy and satisfied.

His Pizza 1

Pizza for Two, His and Hers

1/2 cup (60 ml) warm water
1 teaspoon (5 ml) honey
1 teaspoon (3 g) rapid yeast
1 1/2 cups (310 g) whole spelt flour
1/2 teaspoon (4 g) salt
1 teaspoon (5 ml) olive oil
2 teaspoons (4 g) cornmeal, for rolling
1 teaspoon (5 ml) olive oil
1 clove garlic, minced
1 cup (240 ml) canned crushed tomatoes
1 large sprig basil
1/4 teaspoon crushed red pepper
1/4 teaspoon dried oregano
1/4 teaspoon salt
pinch sugar

Olive oil (mixed with minced garlic & red pepper flakes and microwaved for 30 seconds)
mozzarella, shredded
Parmesan, grated
mushrooms, sliced
sweet and/or hot peppers, sliced
black olives

Make the dough: mix water, honey, yeast and 1/2 cup of spelt flour and let it sit for 10 minutes, until bubbly. Stir in the rest of the flour and the salt, forming a sticky dough. Knead for 2 minutes. Pour oil into a clean bowl and add dough, rolling and lightly working into oil. Cover and let rest for an hour, until doubled in size.

Heat oven to 450° with a cast iron pan inside.

Meanwhile, make the sauce. Heat the olive oil in a small sauce pan and add the garlic. Stir around for 30 seconds, then add all remaining ingredients, bring to a simmer, and cook, stirring occasionally, for about 30 minutes Remove basil. Taste, and adjust as desired.

When dough has doubled, divide in half. On a lightly floured surface, use fingers to spread and stretch each half into a 11” round. This will allow some of the air bubbles in the dough to remain. Crimp edges lightly.

To assemble, remove skillet from oven and sprinkle a teaspoon of cornmeal into the bottom of a cast iron skillet and add one circle of dough. Use a pastry brush to spread some olive oil (the stuff you microwaved) over the surface, all the way to edges. Top with sauce, then cheese, then desired toppings.

Bake for 8-12 minutes, until cheese is bubbling and beginning to brown. Remove pizza to a plate and cover loosely with foil. Repeat with the other half.










Choose Your Own Adventure Spelt Gnocchi


When I think of spring produce I picture a verdant bounty: lettuce, greens, herbs, asparagus, peas. Add in some carrots and radishes and you’ve pretty much covered the bounty of the farmer’s market from April to June. The flavors are fresh, bright and clean, perfect for a salad or fragrant soup. Still, by June I’m desperate for something different and I was overjoyed by the first appearance of jewel toned cherry tomatoes. I bought them not because I had planned for them but because they were there and I desired them.

Spontaneous desire, whim, and excitement are some of my favorite things about cooking. I love buying ingredients that inspire me and figuring out what to do with them later. That’s not to say that I don’t love or use recipes, but I like to think of them as inspirations, not rules. The gnocchi I made was heavily influenced by Naturally Ella’s Spelt Gnocchi. I followed her measurements and instructions for the gnocchi itself to the letter. But Instead of peas and walnuts I used fresh tomatoes, oregano, and parmesan. I saved my peas and carrots for a delicate salad that I served alongside. If you’re interested in making both components, the salad recipe is at the the bottom of the post.

These gnocchi, like most pasta goes well with a variety of ingredients. Simply pick a vegetable, an herb and a cheese and you have dinner. I used cherry tomatoes + parmesan + oregano. Some other ideas…

zucchini + goat cheese + mint
asparagus + cheddar + chives
eggplant + smoked mozzarella + parsley

Combined, the two dishes told a story of transition between seasons, of brightness and richness. It was delicious, but instead of making it just the way I did I encourage you to bring a little of your own taste and available produce to the dish. Let me know how it turns out!


Choose Your Own Adventure Spelt Gnocchi

1, 16 oz. container of ricotta
1 large egg
1/2 cup (50 g) grated parmesan
1/4 teaspoon (1 g) salt
3/4 cup (108 g) spelt flour, plus extra for rolling
2 cups (1 pint) bite sized veggies (zucchini, tomatoes, asparagus, etc.)
2 tablespoons (30 ml) olive oil
2 cloves garlic, one minced, one thinly sliced
2 tablespoons chopped fresh herbs (oregano, parsley, dill, basil)
1/2 cup (50 g) cheese (parmesan, goat, cheddar, etc.)
salt and pepper to taste

Drain the ricotta in a cheese cloth lined mesh strainer for an hour. Dump into a bowl and add egg, parmesan, salt and flour. Stir until it forms a ball, then cover and refrigerate for 15 minutes. Check consistency, it should feel tacky but not too sticky. Add a bit more flour if needed.

Heat oven to 400° F/205° C.

Pour dough onto a floured surface and use a bench scraper to cut into 8 equal pieces. Roll each piece into a 1/2” log. Cut the logs into 3/4” hunks with the scraper, transferring cut pieces to a floured baking sheet.

Bring a large pot of salted water to a boil.

Meanwhile, toss vegetables with 1 tablespoon of olive oil, the diced garlic clove, and some salt and pepper. Spread in an even layer on a baking sheet and cook in preheated oven for 10-20 minutes, checking and stirring every 5 minutes, until softened slightly with charred spots. Remove from oven and set aside.

Add gnocchi to boiling water and cook for 3 minutes.

While gnocchi are cooking, heat a cast iron skillet over medium heat. Add the olive oil, then the sliced garlic, then the gnocchi.

Brown gnocchi on all sides, then add vegetables, 1/2 the herbs and half the cheese. Turn off the heat and toss. If it seems dry, add a few spoonfuls of gnocchi water.

Serve garnished with remaining herbs and cheese.


Carrot Apple Salad

1 lb. carrots, peeled and shaved into ribbons
1 pint sugar snap peas
1/2 cup (75 g) english peas
1 apple, julienned
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) sherry vinegar
1 teaspoon (5 ml) dijon mustard
3 tablespoons (45 ml) olive oil
1/2 teaspoon ( 4 g) salt
1/4 teaspoon (.5 g) freshly ground black pepper
basil leaves for garnish

Combine carrots, both types of peas, and apple in a medium bowl.

In a small bowl, whisk honey, vinegar, mustard, olive oil, salt and pepper together. Pour over salad. Top with basil leaves.



Scallion-Herb-Spelt-Einkorn Linguini and the Need for Needless Complication


Sometimes it feels like I’m all alone in thinking “complicated” is a compliment. Many a man has dumped me with the phrase “I just want someone simple,” and I’ll admit that I’m not simple or easy. But really, I don’t think most people are. Some of us are better at hiding our internal mess, but complex is pretty much synonymous with human. I think that’s okay. In fact, I think that’s great.

We used to love mysteries and puzzles, but these days, simplicity is trendy. We like minimalist décor, meals that come together in 10 minutes, books that we can read just for the story. As a friend recently pointed out to me, in online dating “no drama” has become code for “I don’t want to deal with your emotions.” I understand the appeal of clean and simple but I must confess that I’m a lover of the complicated. I live for recipes that take half a day to prepare, books that reveal something new every time I read them, and friends that surprise me.

In that spirit, I recently took on a needlessly complex cooking project which involved 4 different kinds of herbs, a mortar and pestle, and a borrowed pasta press. The result were pretty, herb-flecked noodles. They were delicious. Honestly, probably not much more delicious than if I’d put the herbs in the sauce, but I enjoyed the complexity of the noodles themselves. It gave me a layer of flavor to play on top of. I topped them with melted butter, parmesan, shrimp, and kale.

Building flavor this way, in layers, is what makes restaurant food so delicious. Professional chefs find ways to use the same ingredients in different parts of the dish, to build flavor into every piece, creating intensity. Cooking at home, it isn’t always possible to make everything from scratch. There’s no shame in store-bought noodles or pre-made stock. But that doesn’t mean that doing it all yourself is useless. Complexity is beautiful, special, to be cherished.


Scallion-Herb-Spelt-Einkorn Linguini
(adapted from Gather and Dine )

 1/2 cup Italian parsley leaves, chopped
1/2 cup oregano leaves, chopped
1/4 cup chives, chopped
1/4 cup basil leaves, chopped
1 teaspoon coarse sea salt
1 cup (140 g) all-purpose einkorn flour
1 cup (140 g) whole spelt flour
1 cup (140 g) white spelt flour
2 eggs
2 tablespoon (30 ml) olive oil
1-4 (15-60ml)tablespoons cold water

Place herbs and salt in a large mortar and grind until they are broken down and softened.

Dump einkorn and spelt flours in a large bowl and make a well in the center.

Drop eggs, olive oil, and crushed herbs in the center of the well.

Slowly incorporate flour into wet ingredients until fully combined. If dough is too dry, add water, one tablespoon at a time, just until dough comes together in a ball; it should feel dry and not sticky.

Knead dough for 10 minutes, until smooth and elastic.

Wrap in plastic and rest for 1 hour.

Roll out on a pasta press, working down to thickness no more than 1/8”. Cut into ribbons and dry slightly while bringing a large pot of water to a boil.

Cook for 3-4 minutes, stirring often. Drain and serve immediately, finished with desired toppings or sauce.

Girl Food: Fennel Carrot Soup


I’m sure there are plenty of men who love salads and women who would pick a steak over a brownie, but I don’t know any of them. There are certain foods that seem to appeal only to women: Buddha bowls, taco salads, and soup. Men categorically dislike soup. I have no idea why. I could eat soup every day from October through April, and all the women in my life seem to feel the same way. This particular soup has a rich caramelized flavor that comes from oven roasting the vegetables before adding them to the pot.


Adapted from the now-defunct Gourmet Magazine, this recipe epitomizes what I loved about that publication: it’s easy to make, has a short ingredient list, and yet it’s impressive enough that I’ve made it for dozens of special occasions, the most recent of which was a holiday lunch with my mom, aunt and sister. My sister and I both have IBS, but our symptoms and problem foods are almost opposite. This soup, however, works for both of us.


The original recipe, which appeared in the November 2008 issue of Gourmet calls for an onion, which I’ve replaced with a handful of scallion tops, because I don’t tolerate onion well. I also microwave the fennel oil because it intensifies the flavor and aroma. I make this soup with an immersion blender which produces a chunkier texture that I love. If you want a silky smooth puree a traditional blender is best.


Fennel Carrot Soup

2 large fennel bulbs with fronds
1 lb. carrots, broken into 2” pieces
2 cloves garlic
1 bunch scallions (green onions), white bulbs removed and discarded
4 tablespoons olive oil, divided
1/2 teaspoon brown sugar
5 cups chicken or vegetable stock
1 teaspoon fennel seed
sea salt

Heat oven to 425° with rack in the bottom third of the oven. Slice fennel bulbs 1/4” thick and spread on a rimmed baking sheet along with carrots and garlic. Drizzle with 2 tablespoons olive oil, sugar, and about 1/2 tsp. salt. Roast for 30-40 minutes, stirring every 10 minutes or so. After 20 minutes, add the scallion.

Meanwhile, chop about 1 tablespoon fennel fronds and set aside, discarding remaining fronds and stems. Grind the fennel seed in a spice grinder or mortar and pestle. Mix with remaining 2 tablespoons olive oil in a small bowl and microwave 30 seconds, until fragrant.

When vegetables are caramelized and tender, transfer to a soup pot and add stock. Use an immersion blender to puree to desired consistence. Season with additional salt to taste and heat for 5 minutes or so on stovetop. Serve in wide bowls garnished with fronds and fennel oil.



Sausage Mushroom and Sage Lasagna (Gluten Free)


It’s an oddity of human behavior that we are prone to repeating behavior that has short term benefits but negative long term consequences, like dieting. Restrictive eating rarely leads to permanent weight reduction—in fact, recent studies have shown that people who follow low calorie diets for long periods often end up obese later in life—but despite the evidence, I still get sucked into the cycle of restriction and indulgence. I find it easier to skip meals than to resist dessert. I’m working on it, though, trying to find a balance that I can maintain. One of the ways I’m doing this is by eating what I want. I know this sounds strange, but I’ve found that I often end up overeating when I’m trying to avoid a craving, so lately I’ve been listening to them instead, which is how, less than a week after Thanksgiving, I ended up inventing a new lasagna recipe.

This lasagna is one of the best spontaneous creations I’ve ever come up with. It’s creamy, smokey, peppery, and earthy. Substituting a traditional béchamel with a mixture of ricotta, cottage cheese (my midwestern roots are showing, I know) and pureed pumpkin provides an ethereal sauce that balances the richness of sausage and mushrooms and doesn’t overwhelm the grassy freshness of spinach thyme, and sage.It also keeps the calorie level a bit lower.

Sausage, Mushroom and Sage Lasagna

1 lb. Italian sausage, casings removed, broken into small chunks
2 cloves garlic, minced
1/2 lb. cremini mushrooms, thinly sliced
1/2 lb. button mushrooms, thinly sliced
1 lb. fresh spinach, roughly chopped
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh sage leaves, finely chopped
1 lb. ricotta
1 lb. cottage cheese
1 can pumpkin puree
1 cup Pecorino Romano
1 cup Mozzarella
2 cups smoked Gouda
18 oz. oven-ready gluten free lasagna noodles (I used Mueller’s)
sea salt
freshly ground black pepper
freshly grated nutmeg

Heat oven to 400º.

Brown the sausage on all sides in a heavy skillet over medium-high heat, then remove sausage from pan, leaving fat behind. Add garlic and mushrooms and saute until mushrooms are tender and moisture has evaporated. Add spinach, thyme and sage and cook one additional minute, until spinach is just wilted. Salt lightly and pour into a fine mesh strainer and allow to drain while preparing other ingredients.

Mix the pumpkin puree, ricotta and cottage cheese in a large bowl. Add salt, pepper and nutmeg to taste. If a smoother texture is desired, blend some, or all, of the mixture with an immersion blender or food processor.

Mix the Mozzarella, Gouda, and Pecorino in a bowl, tossing to combine.

Butter a 13 x 9 baking dish and spread a small amount of pumpkin mixture in the bottom. Top with a layer off noodles, spread with 1/3 of pumpkin mix, add 1/2 of sausage mixture, and sprinkle with 1/3 of cheese. Repeat these layers once more, using the same amounts, then top with pasta, remaining pumpkin, and one last sprinkle of cheese. Dust top with a bit of freshly grated nutmeg in desired.

Bake 20 minutes covered with foil, then remove foil and bake for another 20 minutes.




Hobbies, Traditions, and Cranberry Sauce


We tend to define ourselves by our money making ventures, but the things we do purely for pleasure are much more revealing. I’m currently reading a memoir—Helen Macdonald’s H Is for Hawk—about a woman who copes with the loss of her father through acquiring and training a goshawk. Spending time with a fearsome animal may seem an odd way to grieve, but for her it is essential, a ritual that allows her to experience her loss without being overwhelmed by. Cheryl Strayed deals with her grief in a similar way, hiking thousands of miles while processing the death of her mother in Wild. Deaths are not the only losses that can overwhelm, and I’ve begun to think that our hobbies are an essential part of how we understand and cope with our individual stresses.


I’ve been cooking for a long time, but I didn’t start baking regularly until the last year or so. Cooking is practical and immediately gratifying. Baking is more personal and time consuming. I share my bakes, but I don’t select them based on other people’s preferences. I make things that I like, I bake for my own joy. After decades of unhealthy relationships where I obsessed over other’s happiness, I am finally learning to value my own. Baking makes me feel capable and comforted. It’s a chance to practice slowness, carefulness, and close attention.

This sauce isn’t difficult, but it does require watchfulness. The cranberry sauce I grew up with was the kind that came out of a can, carefully slid from its metal sheath and placed in a cut crystal dish. When I finally discovered the homemade stuff in my twenties, I fell head over heels. A good cranberry sauce is beautiful, tart, and easy to make, one of those small touches that elevates the otherwise mostly brown smorgasbord of a typical Thanksgiving table. This version is less sharp than most with tangerines, cinnamon, and star anise mellowing the tart cranberries.


Cranberry Clementine Sauce

1 package fresh cranberries
4 clementines, zested and juiced
1 cup granulated sugar
2 whole star anise
1 cinnamon stick

Place all ingredients in a medium sauce pan and bring to a boil. Reduce heat and simmer, stirring frequently, for 10 minutes, until sauce is thickened and cranberries have burst.

Surprising Harmony: Radish and Corn Salad


This salad, like a good fairy tale romance, is a surprising union. The alliance of sweet corn and spicy radish is no less surprising or delightful than the marriage of human and beast, god and mortal, royal and peasant. Unlikely partners delight us by making the improbable possible. Sweet corn kernels and spicy radish slivers balance and contrast each other. Tart lime and fresh cayenne pepper add depth and harmony to the vegetable’s bright flavors.

I recently realized that in my excitement over gluten free challenges like bagels and macarons and I have seriously neglected anything resembling an actual meal. This dish is a little light to constitute dinner, but topped with a crumble of goat cheese and a handful of toasted pepitas it is easily elevated to an entrée. You can also scoop it up with tortilla chips, use it as a toping on tacos, or add it to a spicy Latin soup like pozole.


Radish and Corn Salad


4 c. fresh corn (from 4 ears)

10 small radishes, julienned

1/2 lime, zested and juiced

3 Tbsp. olive oil

1/4 tsp. chili powder

1/4 tsp. ground cumin

1 fresh purple cayenne (or serrano) thinly sliced

1 tsp. chopped, fresh oregano (preferable Zorba Red)

1 Tbsp. fresh cilantro leaves

Mix all ingredients and toss. Refrigerate for 30 minutes to allow flavors to meld. Enjoy!

Choose Your Own Adventure Recipe: Vinaigrette

File_000 (1)

Even people who love to cook rarely make their own condiments. Homemade catsup and mayo are amazing, but who has time to make them every time you make a burger or sandwich (especially if you’re wheat free like I am and begin the sandwich making process by baking your own bread)? Salad dressing, on the other hand is something I firmly believe in making myself. Premade dressings are either cheap and full of added sugar, or pricey and kind of gross. A homemade dressing comes together in minutes and is easy to make in very small batches. You can store it for a few days if needed, but one of the best thing about homemade vinaigrettes is that you don’t have to commit to a huge bottle. You can choose a new adventure for every salad. The recipe below makes 2 servings and is easily doubled, or quadrupled if you’re feeding a crowd. Today I chose lemon juice, fresh basil, and mustard. Try it out, and let me know what your favorite flavors are!


(Lemon, mustard and basil pictured above)

Makes 2 servings

3 Tbsp. Oil (Olive, Sesame, Avocado, or Melted Coconut Oil)
1 Tbsp. strong acid (Red Wine, White Wine, Cider, or Sherry Vinegar) OR
2 Tbsp. mild acid (Lemon, Lime or Grapefruit Juice, Rice Wine or Balsamic Vinegar
1 binder (1 clove smashed garlic, 1 Tbsp. tomato paste, 1 egg yolk, 1 Tbsp. cream)
1 tsp. solid flavorings (shallot, fresh herbs, lemon or lime zest, olives, capers) AND/OR
1 Tbsp. liquid flavorings (honey, pureed fresh tomato, orange juice, cranberry juice)
Salt and Pepper to taste

Mix all ingredients thoroughly with a whisk until combined. Add a tsp. of water to thin if desired. Serve immediately over your favorite salad, seafood, or roasted vegetable.

Choose Your Own Adventure Recipe: Baked Oatmeal

Confident and experienced cooks tend to view a recipe as a series of suggested guidelines, adapting and tweaking as desired, but most people see a recipe as a series of rules, a complex formula that could easily be ruined by one wrong step. There’s nothing wrong with following a recipe precisely, but it can be limiting, expensive, and make cooking feel like a chore instead of a chance to be creative.

So I’ve come up with a solution: choose your own adventure recipes, a series of guidelines with lots of options built in so that you can experiment without worry. This first installment is a dish I recently discovered and have completely fallen for: baked oatmeal.

Baked oatmeal is like the perfect hybrid of a cake and a bowl of oats. It comes out firm and chewy, tastes great hot or cold, and is both healthy enough to eat on a weekday morning and special enough to make for a weekend brunch.

I made my version with fresh strawberries, orange juice, sliced almonds and a dash of turmeric. Choose your own adventure below.

2 cups oatmeal (I used thick cut, use certified gluten free oats to make gf)

2/3 cup nuts and/or seeds (almonds, pecans, walnuts, pepitas, sunflower seeds)

1 tsp. baking powder

1 tsp. cinnamon

1/2 tsp of 2 additional spices/flavorings (nutmeg, cloves, garam masala, cardamom, vanilla, orange zest)

1/3 c. sweetener (brown sugar, maple syrup, honey, agave)

1 1/2 cups liquid (milk, almond milk, orange juice, apple juice)

1 binder (2 eggs, 1/2 c. pumpkin, 2 flax eggs, 1/2 c apple sauce)

2 cups fruit (berries, sliced bananas, diced peaches, chopped apples)

2 tsp. turbinado sugar to finish (optional)

Preheat oven to 375º. Grease a small (8×8) pan or casserole dish. In a nonreactive bowl, mix dry ingredients. Add all remaining ingredients except for fruit and mix again. Scatter half of fruit in bottom of baking dish, pour oatmeal mixture on top. Scatter remaining fruit on surface, follow with turbinado sugar if using. Bake 45 minutes, until edges are browned and texture is firm. Serve hot or cold, with milk, yogurt, and/or additional fresh fruit.



Southwestern Vegan Collards


Eating is an essential need and a luxury. Good food makes you feel cared for and happy. Good food that is also good for you feels almost magical. These greens are easy to prepare, delicious and nourishing. Just pair with some rice and if you’re feeling extra decadent, top with some avocado, a splash of hot sauce, or some vegan sour cream.

makes 8

1 lb. collard greens

1 Tbsp. olive oil

2 Tbsp. vegan butter (I used Earth Balance)

3 cloves garlic, minced

3 spring onions, thinly sliced

1 tsp. smoked paprika

1/2 tsp. cumin

3 Tbsp. soy sauce

1 Tbsp. apple cider vinegar

1/4 c. salsa (I used Earth Fare corn and black bean)

Place collards in heavy pot and cover with water. Bring to a boil, then simmer, uncovered fro 15 minutes, stirring occasionally. Drain. In a cast iron skillet combine butter and olive oil over medium heat. When butter is melted and no longer bubbling, add garlic, onions, paprika, and cumin. cook until onions are soft, 3 minutes or so. Add greens and all remaining ingredients. Cook together for 5 minutes, until greens have darkened and look shiny. Serve over rice.