Bitter/winter greens are popular in the culinary world today. The inspiration for this dish was to cook them in a new way that offered more depth of flavor. The balance of tangy Spanish black olives with sweet raisins and dried tomatoes is a gorgeous combination with any type of bitter/winter green. This version uses kale, but beet, turnip or collard greens could be substituted. The braised kale is served as a side dish with aged Manchego, but it could also be a tapa served with crusty bread. —Vegetarianized.com
dried tomatoes packed in oil, drained and chopped
winter greens, stems removed and coarsely chopped
black olives, chopped
cloves of garlic, minced
Spanish red wine, such as Garnacha or Tempranillo
In a medium bowl, combine raisins and dried tomatoes. Cover with about 2 cups of warm water and let soak for 10 minutes. Drain and set raisins/tomatoes aside.
Meanwhile in a large pan or pot over low heat, lay half the greens. Then distribute the raisins, tomatoes, olives, parsley, onions and garlic over top. Put the remaining greens over, and add the red wine, salt, pepper and pepper flakes. Then lay a piece of parchment paper cut to fit the shape of the pan/pot over the whole thing, and tuck the sides in tightly.
Cover and cook 25 minutes until greens are tender. You may need to cook them up to 40 minutes for thicker leaves like collards and kale.
Remove from heat, drain in a colander and serve in a large bowl with shaved Manchego.