Chef Penelope Casas
Greens with Raisins and Pine Nuts (Acelgas Con Pasas Y Piñones)
Category
Salad
Servings
4 - 6 servings
Prep Time
20 minutes
Cook Time
15 minutes
Author:
Chef Penelope Casas
Ingredients
-
2 tablespoons Thompson Seedless Raisins or Flame Seedless Raisins
-
3 tablespoons Olive Oil
-
2 cloves organic garlic - minced
-
2 tablespoons Onion minced
-
3 tablespoons Pine Nuts
-
Salt and Fresh Ground Black Pepper to taste
Directions
Soak the raisins in warm water while preparing the greens.
Place the greens in boiling water for 5 minutes then drain. Return the greens to the pot, cover with water, add salt, and 1 tablespoon of the oil. Return to a boil and cook 10 minutes, or until tender. Drain and chop coarsely. Heat the remaining.
2 tablespoons of oil in a skillet. Sauté the garlic and onion until the onion is wilted. Add the greens and the raisins, drained, and the pine nuts, salt and pepper. Cook 5 minutes.
The greens may be eaten immediately, but actually gain flavor after sitting for several hours and then being reheated.
Filed in:
Acelgas Con Pasas Y Pinones,
Chard,
Collard Greens,
Garlic,
Greens with Raisins and Pine Nuts,
Greens with Raisins and Pine Nuts (Acelgas Con Pasas Y Pinones),
Onion,
Pine Nuts,
Raisins,
Side Dish,
Spinach
