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Braised Greens with Anchovies, Golden Raisins, and Pine Nuts

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"Nope, this is not a recipe from my grandmother, but instead something I had at a neighborhood restaurant in Seattle many years ago. I came home and tried to recreate the awesome flavor and have been making it ever since. Think of this as a guideline rather than a recipe. The amount of anchovies, garlic, and red pepper flakes are all really up to you. I like to serve this in a bowl with a big piece of corn bread on top. Enjoy!"
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50 m servings 376
Original recipe yields 4 servings


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  1. Add anchovies and their oil to a large saute pan; pour in olive oil. Cook over medium heat, stirring with a wooden spoon, until anchovies melt into the oil, 3 to 5 minutes. Add raisins, lemon zest, garlic, and red pepper flakes. Cook until garlic starts to soften but not darken, about 2 minutes.
  2. Place kale, chard, collard greens, and radicchio in the pan. Use tongs to move greens around so they're coated with oil. Cook until starting to wilt, about 2 minutes. Pour in white wine and chicken stock. Cover and simmer, stirring occasionally, until greens are tender, about 20 minutes.
  3. Stir pine nuts into the greens. Season with salt and pepper. Stir in lemon juice as desired.


  • Cook's Notes:
  • Feel free to use any of the above braising greens alone or in any combination you like. Many grocery stores sell braising greens as a mix now.
  • You can use more white wine and less chicken stock, or all chicken stock instead of wine. Substitute wine with vermouth if desired.

Nutrition Facts

Per Serving: 376 calories; 14.2 48.5 12.1 10 718 Full nutrition

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