4 large garlic cloves, halved
1 lb spinach leaves, stemmed (or baby spinach, or chard)
1 large bunch flat-leaf parsley, stemmed
1/2 bunch cilantro, stemmed (~1/2 cup)
1/2 cup celery leaves, or lovage
1/4 cup olive oil
1 1/2 tsp smoked Spanish paprika (Pimenton de la Vera)
1 pinch cayenne (if using sweet Pimenton, omit if using hot)
1 pinch cumin
1 Tbsp lemon juice, or more to taste
Set a steamer basket above simmering water. Place the greens and garlic, and steam until tender (about 10 minutes -- you may need to do this in batches). Set the garlic cloves aside. Press the greens into a strainer to wring out the excess water, and finely chop.
Set a heavy skillet over a medium flame, and heat 1 Tbsp of the olive oil. Press the garlic cloves into the oil, and add the Pimenton, cayenne, and cumin. Stir until sizzling and fragrant (it should take less than a minute). Add the greens and cook, stirring occasionally and mashing a bit with a wooden spoon, until they have begun to break down and become somewhat dry, smooth mixture (~20 minutes). The color will darken a bit.
Remove from heat and let cool. Stir in the remaining oil, making a smooth spread, and season with salt and lemon juice to taste. Serve with flatbread, crackers, or sliced crusty loaves. The flavor improves if you make it a day ahead of time (stir in the lemon juice the day you're serving), but I seldom want to wait.