You can use all of one type of greens or a combination of different greens. If you use a combination, try to use greens that will cook in the same time frame–collards will take longer than chard to become tender, for example.

2 T sesame or peanut oil (or other oil)
1 large onion, chopped
2 garlic cloves, minced
1/4 c cilantro, chopped
1/4 c parsley, chopped
1 t ground cumin, or to taste
1/8 t cayenne, or to taste
2 bunches (mixed) greens, washed and coarsely chopped
salt, to taste
3 c tomatoes chopped, with their juice (canned or fresh)
heavy cream, for garnish (or sour cream, yogurt)

1. Heat the oil in a large pot. Sauté onion and garlic until onion is translucent. Mix in herbs and spices. Sauté, stirring, for about a minute.

2. Add greens and salt. Stir to combine everything. Add tomatoes and juice. Cover, bring to a boil, then reduce heat to a simmer. Cook for about half an hour, or less, or more, depending on the greens and on how you like your greens cooked, stirring often, to prevent the greens from sticking.

3. Garnish with cream before serving.