Skillet Greens with Cumin and Tomatoes

Ingredients

• 14.5 ounce canned tomatoes diced drained canned
• 2  garlic cloves smashed
• 1 large bunch greens whole thick packed cut into 1-inch strips ( 10 cups ) (such as spinach, mustard greens, kale, or broccoli rabe; 1 pound)
• 1 teaspoon ground cumin 
• 3 tablespoons olive oil extra-virgin

Equipment

• frying pan

Directions

1. Heat oil in large nonstick skillet over medium heat.
2. Add garlic and cumin; stir 1 minute.
3. Add greens by large handfuls; stir just until beginning to wilt before adding more, tossing until coated with oil. Cook until tender, 1 to 6 minutes.
4. Add tomatoes and sauté until heated through, about 2 minutes. Season to taste with salt and pepper and serve.