Introductory Greens - Sauteed

 

Introductory Greens with Pine-nuts and Raisins

This is an easy, delicious way to get healthy, dark green leafy vegetables in your diet.  It takes less that 10 minutes to cook and is a versatile recipe that can be used with a variety of green leafy vegetables as the base.   It tastes wonderful served as a side dish or over pasta.

 

• cup pine-nuts (can be toasted for extra flavor)
• pound kale, Swiss shard, spinach, or beet greens (about 6 cups, chopped)
• 2 cups water (approximately)
• 1-tablespoon extra virgin olive oil
• 2 cloves garlic, minced
• 1/3-cup raisins
• Pinch of sea salt 

 

 

1. Wash kale or other greens and strip the leaves of the stalks.  Discard stalks, and roughly break the greens into large bit size pieces with your hands. Put aside.  

2.  Heat olive oil over medium heat, lifting and tilting the pan to coat.  Add garlic and raisins and sauté for 1-2 minutes until garlic is fragrant and raisins are glossy and slightly puffed.  Stir constantly to prevent garlic from browning or burning.

3.  Add water and allow to steam.  Add greens and stir to combine.   Cook, covered over high heat, stirring occasionally until tender.   Cooking time will vary based on which greens are used.  Kale will take up to about 8 minutes, while spinach/shard/beet greens require less time.   Season with sea salt.  Serve hot, garnish with pine nuts.

4. Remove from skillet and drain, saving the cooking liquid to drink, or serve cooking liquid as sauce with pasta.

Another Option:  Substitute candied ginger for pine-nuts and raisins. Add some grated ginger, a little maple syrup and tamari sauce to taste.