This recipe, from simplerecipes.com, is great because it’s extremely simple, yet elevates sautéed greens, which can often be limp and bland. Here, the pine nuts and raisins add a nice contrast of sweet and nutty to the bitterness of the greens, and the garlic rounds it out.
1/4 c. pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste
1. Toast pine nuts in large sautée pan, over medium heat, until they are fragrant and begin to brown. Give them a toss or stir so they don’t burn. Once toasted, set aside.
2. Add the olive oil to the pan and coat pan. Add the garlic and sauté for 30 seconds; then add back the pine nuts, raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.
3. Sprinkle a little salt and red pepper flakes on the greens. Add the white wine or water—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste. Serves 2, and is easily doubled or tripled.