Swiss chard, spinach, leek and green coriander saut ed
1 kg each:
1 bunch of coriander
4-5 garlic cloves (thinly sliced)
Salt + pepper + grated nutmeg
3 tbsp olive oil
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