marsha-tbay
Well-known member
Sauteed Greens with Toasted Pine Nuts and Currants - Spanish
1/3 cup dried currants or coarsely chopped raisins
1/2 cup boiling water
1/4 cup pine nuts
1 1/2 pounds kale (or any type of greens)
2 teaspoons extra-virgin olive oil
3/4 cup finely chopped onion
1 medium clove garlic, minced
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
Place currants in a small bowl and cover with boiling water; let plump
for 5 to 10 minutes. Drain, reserving soaking liquid.
Place pine nuts on a cookie sheet and bake at 325° F. for 5 minutes,
or until golden brown. Set aside.
Wash the chard leaves and strip the leaves from the stalks. Save the
stalk for another use.
Coarsely chop the greens. In a large skillet or stockpot with a lid,
heat oil over medium heat. Add onion and garlic and cook, stirring,
until softened, 2 to 5 minutes. Add greens and stir to coat with
oil. Add 2 tablespoons of the reserved water, cover, and cook until
greens are wilted and soft, about 5 minutes. Reduce heat to low, add
currants and pine nuts; stir to mix well. Season with vinegar, salt,
and pepper.
Preparation time: 15 minutes
Source: Greens Glorious Greens! By Johnna Albi and Catherine Walthers
Formatted by Chupa Babi
Toasted pine nuts and sweet currants transform a simple side dish into
a memorable accompaniment for just about any entrée. This combination
is based on a traditional recipe from the Catalonia region in
northeastern Spain.
ChupaNote:Love this recipe. Its really flexible. You can replace the
currants with dried cherries, blueberries, cranberries. Instead of the
boiling water, use hot juice (apple juice, orange juice). Blanched
almonds, honey roasted cashews work well as replacements for pinenuts.
Spinach, mustard greens, collards, all work well. Use Japanese rice
vinegar instead of Balsamic for a lighter flavor if you're cooking the
greens in broth or juice. You can toss this recipe with whole wheat
pasta, put it in a wrap, or cook it down and stuff wontons.
1/3 cup dried currants or coarsely chopped raisins
1/2 cup boiling water
1/4 cup pine nuts
1 1/2 pounds kale (or any type of greens)
2 teaspoons extra-virgin olive oil
3/4 cup finely chopped onion
1 medium clove garlic, minced
1 tablespoon balsamic vinegar
Salt and freshly ground pepper to taste
Place currants in a small bowl and cover with boiling water; let plump
for 5 to 10 minutes. Drain, reserving soaking liquid.
Place pine nuts on a cookie sheet and bake at 325° F. for 5 minutes,
or until golden brown. Set aside.
Wash the chard leaves and strip the leaves from the stalks. Save the
stalk for another use.
Coarsely chop the greens. In a large skillet or stockpot with a lid,
heat oil over medium heat. Add onion and garlic and cook, stirring,
until softened, 2 to 5 minutes. Add greens and stir to coat with
oil. Add 2 tablespoons of the reserved water, cover, and cook until
greens are wilted and soft, about 5 minutes. Reduce heat to low, add
currants and pine nuts; stir to mix well. Season with vinegar, salt,
and pepper.
Preparation time: 15 minutes
Source: Greens Glorious Greens! By Johnna Albi and Catherine Walthers
Formatted by Chupa Babi
Toasted pine nuts and sweet currants transform a simple side dish into
a memorable accompaniment for just about any entrée. This combination
is based on a traditional recipe from the Catalonia region in
northeastern Spain.
ChupaNote:Love this recipe. Its really flexible. You can replace the
currants with dried cherries, blueberries, cranberries. Instead of the
boiling water, use hot juice (apple juice, orange juice). Blanched
almonds, honey roasted cashews work well as replacements for pinenuts.
Spinach, mustard greens, collards, all work well. Use Japanese rice
vinegar instead of Balsamic for a lighter flavor if you're cooking the
greens in broth or juice. You can toss this recipe with whole wheat
pasta, put it in a wrap, or cook it down and stuff wontons.