These greens, which I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.
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Time: About 15 minutes active; 45 minutes total
1/4 cup oil-cured olives
1/4 cup raisins
1/3 cup dried tomatoes packed in oil, drained
3/4 pound greens, stems removed and coarsely chopped
1/2 bunch Italian parsley, coarsely chopped
1/2 medium onion, coarsely chopped
4 garlic cloves, minced
1 tablespoon red wine
1/2 teaspoon salt and pepper, each
1/4 teaspoon red pepper flakes
1 ounce Parmesan cheese, grated or shaved
1. In a small bowl, pour about a cup of warm water over olives, raisins and dried tomatoes. Let sit 10 minutes. Then chop coarsely.
2. In a large skillet over low heat, lay half the greens in a single layer. On top sprinkle olive/raisin/tomatoes mixture, parsley, onion and garlic. Put the remaining greens on top. Then lay a piece of parchment paper over the whole thing, and tuck the sides in tightly. Cover and cook 25 minutes until greens are tender. You may need to cook the greens up to 40 minutes for thicker leaves like collards and kale.
3. Remove from heat and serve with grated Parmesan on top—either as a side or over pasta.
Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog, Vegetarianized.com, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty —just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.