Serves 6

Ingredients:

1 kg each:

Swiss chard

Spinach 

Leek

1 bunch of coriander

4-5 garlic cloves (thinly sliced)

Salt + pepper + grated nutmeg

3 tbsp olive oil 

Lemon juice

Method:

Wash green leaves separately and thoroughly.  Chop leek in slices with its good greens.  Chop remaining bunches of each leaves; into three thirds.  Leave aside.  In a large cooking pot; heat oil.  Add chopped leek.  Sauté until translucent.  Stir in garlic without browning it.  Add seasoning and stir to combine.  Add quarter of a cup of hot water.  When it comes to a boil; add remaining chopped leaves.  Over medium low heat; cover and allow to simmer, release its waters and wilt.  Remove away from heat.  Add lemon juice as much as you desire.  Serve hot, with extra lemon aside.

* A version of this article appears in print in the 16 March, 2023 edition of Al-Ahram Weekly