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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Ingredients50 m servings 376
Original recipe yields 4 servings
- 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.
- 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.
- Stir pine nuts into the greens. Season with salt and pepper. Stir in lemon juice as desired.
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- 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.
Per Serving: 376 calories; 14.2 48.5 12.1 10 718 Full nutrition