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Author Notes: My favorite quick method for cooking greens ~ my friend Susan’s recipe for Kale with Raisins and Pine Nuts has turned my my favmily into greens eaters. Susan writes about produce on her blog, Thoughtful Consumption. Here is my adaptation of her recipe.
There are many possible variations of this dish – any kind of green except for collards would work. (As much as I love collards, they’re just too tough for this quick treatment.). I used a bunch of kale plus some beet greens and it was terrific. Slivered almonds or roughly chopped walnuts could sub for the pine nuts. —Lucy Mercer
tablespoons olive oil
cup pine nuts
bunch greens, such as kale and beet greens, or a combination, washed, stemmed and torn into 2 inch pieces
- In a skillet over medium heat, pour in olive oil. Add pine nuts and raisins, stirring and cooking until pine nuts are golden and raisins are plump and soft.
- Add greens, stirring until softened, at least five minutes, or as much as 10. If they dry out, add a bit of water a spoonful at a time. Season with salt and pepper and serve
- This recipe was entered in the contest for Your Best Dark, Leafy Greens