Kookoo Sabzi

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1. 1
   Working in batches, finely pulse the greens in a food processor, until finely chopped but not mushy. Alternatively, use a sharp knife and large cutting board. Set the greens in a large bowl. Finely chop the green onions. You can do this in the food processor, but take care (green onions quickly turn mushy). Add the green onions and the rest of the ingredients except for the eggs and the oil to the green herbs and give a stir to combine. Add the eggs and mix well to combine. The batter should have the consistency of thick yogurt or soft-serve ice cream.
2. 2
   In a large (10- or 12-inch) nonstick frying pan with a lid, heat 1⁄3 cup of the olive oil over medium heat. Add the batter, and spread evenly. Cook the kookoo until the oil starts to bubble along the sides, about 3 minutes. Cover and cook until the kookoo starts to set, and the bottom is browned, 12 to 15 minutes. Cut the kookoo evenly into 4 large pieces, and using a wide spatula flip each piece over one at a time. You can also set a dish beside you, take one piece of kookoo out to make room, flip the other pieces, and place the piece back in. Drizzle 2 tablespoons of oil in between all the cuts, reduce the heat to medium-low, and cook, uncovered, until cooked through, about 10 minutes. Cut the kookoo into desired pieces and serve warm or at room temperature.
3. 3
   Prepare up to 3 days in advance. Serve at room temperature or gently heat through in the oven.