BRAISED GREENS WITH ANCHOVIES, GOLDEN RAISINS, AND PINE NUTS
Nope, this is not a recipe from my grandmother, but instead something I had at a neighborhood restaurant in Seattle many years ago. I came home and tried to recreate the awesome flavor and have been making it ever since. Think of this as a guideline rather than a recipe. The amount of anchovies, garlic, and red pepper flakes are all really up to you. I like to serve this in a bowl with a big piece of corn bread on top. Enjoy!
Provided by Ula Hedwig
Categories Side Dish Vegetables Greens
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Add anchovies and their oil to a large saute pan; pour in olive oil. Cook over medium heat, stirring with a wooden spoon, until anchovies melt into the oil, 3 to 5 minutes. Add raisins, lemon zest, garlic, and red pepper flakes. Cook until garlic starts to soften but not darken, about 2 minutes.
- Place kale, chard, collard greens, and radicchio in the pan. Use tongs to move greens around so they're coated with oil. Cook until starting to wilt, about 2 minutes. Pour in white wine and chicken stock. Cover and simmer, stirring occasionally, until greens are tender, about 20 minutes.
- Stir pine nuts into the greens. Season with salt and pepper. Stir in lemon juice as desired.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 48.5 g, Cholesterol 9.7 mg, Fat 14.2 g, Fiber 6.4 g, Protein 12.1 g, SaturatedFat 2.3 g, Sodium 717.8 mg, Sugar 26.4 g
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Joan Panzer
[email protected]I highly recommend this dish. It's delicious, healthy, and easy to make.
Rs ARIF
[email protected]This dish is a great way to use up leftover nuts and dried fruits. I always have a bag of mixed nuts and dried fruits on hand, so I can make this dish whenever I want.
johannita ndatoolewe
[email protected]I've made this dish with different types of greens, including kale, collard greens, and spinach. They all work well.
Bimala Bimala
[email protected]This recipe is a great way to experiment with different flavors. You can add different types of greens, nuts, and dried fruits to create your own unique dish.
JPROART
[email protected]I'm not a vegetarian, but I love this dish. It's a great way to get a healthy dose of vegetables.
Modjadji Molapo
[email protected]This dish is a great make-ahead meal. You can cook it the day before and then reheat it when you're ready to serve.
Prebuddhi Lakmini
[email protected]I would recommend serving this dish with a side of rice or bread to soak up all the delicious sauce.
Samz Vai Ctg
[email protected]This dish is a bit time-consuming to make, but it's definitely worth the effort. The flavors are amazing!
richy David
[email protected]I'm not a big fan of anchovies, but I decided to give this recipe a try anyway. I'm so glad I did! The anchovies added a nice salty flavor to the dish without being overpowering.
ASF TIELA
[email protected]This recipe is a great way to use up leftover anchovies. I had some anchovies that were about to go bad, so I decided to give this recipe a try. I'm so glad I did! The dish was delicious and I will definitely be making it again.
Shafik Victor
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved it and asked me for the recipe.
Mishu Gazi
[email protected]This dish is a great way to get your kids to eat their greens. My kids loved the sweet and savory flavors and they ate every bite.
Tanyaradzwa Shuster
[email protected]I followed the recipe exactly and the dish turned out great. The only thing I would change next time is to add a little more garlic.
Virgil's Belair Sr.
[email protected]This recipe is a great way to use up leftover greens. I had some kale and collard greens that were about to go bad, so I decided to give this recipe a try. I'm so glad I did! The dish was delicious and I will definitely be making it again.
Hajar Samour
[email protected]I've made this dish several times now and it's always a hit. It's so easy to make and the results are always delicious.
Siona Ngjeliu
[email protected]This dish was an absolute delight! The combination of flavors was perfect, with the salty anchovies, sweet golden raisins, and nutty pine nuts all coming together beautifully. The greens were cooked to perfection, tender but still with a bit of bite.