Greens Sauteed with Garlic, Raisins and Pine Nuts

  • 2 large bunches collards or kale, washed, shredded and drained (about 1 ½ lb)
  • ¼ C. packed raisins, black or golden
  • 3 T. olive oil
  • 7 large cloves garlic, minced
  • ½ C. pine nuts, lightly toasted
  • 1 small red onion, very thinly sliced
  • ¼ t. salt
  • 3 T. balsamic vinegar

Bring ½ cup of water to a boil in a large non-reactive pot over medium high heat.  Gradually add the greens, stirring them down with each addition.  When all the greens have been added and are well wilted, add the raisins, partially cover the pot, and reduce the heat to medium.  Cook, stirring occasionally and adding more water if necessary, until the greens are very tender (~20 minutes).

Meanwhile, combine the oil and garlic in a skillet and cook over medium heat until the garlic is soft, 3 – 4 minutes.  Stir in the pine nuts, remove from heat and set aside.  In a small bowl, toss together the onion and salt and set aside. 

When the greens are cooked, pour off any liquid remaining in the pot without draining (thoroughly so the greens remain moist).  Stir in the vinegar and garlic oil.  Transfer to a serving dish, arrange the wilted onions over the top and serve right away.

Gardeners’  Community Cookbook

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About stillmansfarm

Stillman's Farm® is a family owned farm in Massachusetts. We currently operate at two locations: a greenhouse/retail business in Lunenburg, and the majority of vegetable production in New Braintree. Glenn Stillman started the business in Lunenburg over 20 years ago and now enjoys the promise of the next generation further expanding the very diverse enterprise. The farm also has several Community Supported Agriculture (CSA) programs established in Boston, Lunenburg, Jamaica Plain, Brookline, New Braintree and the Southborough/Framingham area. In addition, the Stillman's trucks have become a fixture at the Boston Area Farmer's Markets. Our Philosophy Most of Stillman's produce is grown without chemicals. For a few crops this simply is not feasible. For these particular crops, we participate in the State Integrated Pest Management (IPM) program. This entails systematic scouting of fields, protection of beneficial insects, bio-controls, and well-timed applications of only the safest pesticides. With growing concern about genetically modified organisms (GMO), as a patron you can be confident that none of the produce we grow have been engineered, in fact, we often experiment with many heirloom varieties! Conscientiously Grown® The combination of no pesticides, good cultivation management, and IPM practices allows us to offer the widest possible selection of fruit and vegetable varieties and be a thriving sustainable farm. We have developed our own label, "conscientiously grown" to convey our commitment to the safety of our environment, family and customers. All of our hormone free, pasture raised meats carry a conscientiously grown label too!
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