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!
Provided by Ula Hedwig
Categories Side Dish Vegetables Greens
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 48.5 g, Cholesterol 9.7 mg, Fat 14.2 g, Fiber 6.4 g, Protein 12.1 g, SaturatedFat 2.3 g, Sodium 717.8 mg, Sugar 26.4 g
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