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.
02In 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.