If you're like me, you're always looking for ways to offset the slew of mega-rich dishes at family holiday gatherings with healthy, simple dishes that still feel festive. This recipe perfectly fills that role: the pine nuts and golden raisins make these greens taste seasonally festive but the preparation is easy and results in a dish that doesn't feel heavy.
I've made this with collards, but you can use kale, turnip greens. or any other sturdy green you buy at the market this week.
Sicilian Greens with Pine Nuts
adapted from The Kind Diet
Meanwhile toast the pine nuts in a dry skillet over medium heat, shaking the pan gently to prevent burning. Pine nuts are quite waxy, so they have a tendency to stick to the pan and blacken if you forget about them. Remove them from the heat when they're golden and beginning to smell wonderful.
Next, add the olive oil and garlic to the skillet. (Adding the garlic while the olive oil is cold helps to prevent the garlic from becoming acrid by cooking too quickly or burning and will infuse the oil with more flavor.) Saute for about two minutes, or until the oil is fragrant but not too hot, then add the stems of your greens and saute, stirring gently for 2 minutes. Now add your damp greens (take care in case the pan has gotten hotter than you realize and the water hitting the oil causes it to spit). Cover and cook for another two minutes, then add the pine nuts and raisins and stir. Cover for 2 more minutes, then stir in the balsamic vinegar, stir and cover for an additional minute.
Serves 4-6 as a side.
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