Bruschetta with Braised Greens, Pine Nuts and Olives

Your rating: None (1 vote)

These ingredients are:
corn-free iconCorn-free peanut-free iconPeanut-free soy-free iconSoy-free

Ingredients

Preparation

Strip the kale or chard leaves from the thick stems. Discard the stems. Wash leaves well to remove all grit. Shake water from them but don't worry about drying them well. Slice into long, thin (about 1/2-inch) strips. Heat oil over medium-high heat and sauté shallot until soft. Add a pinch of salt and then garlic and red pepper flakes. Mix well and cook for another minute.

Raise heat to high. Add greens with the water still clinging to them. Add vinegar, olives, raisins, brown sugar and a few tablespoons of chicken broth or water. Stir, cover and let greens cook down for 5 minutes. Stir, add more liquid if greens are dry, cover and cook for 5 to 10 more minutes. The greens should be tender and taste a little bit sweet-and-sour.

Add salt and pepper to taste, toss in the pine nuts and garnish with Parmigiano and a drizzle of extra virgin olive oil. Toast the bread and rub with a half of a piece of raw garlic and then drizzle with olive oil. Pile on greens and serve.

Recipe by Becky Selengut, PCC Cooks instructor

Learn more about our recipes. View guidelines »

More about: braising, bread, cruciferous vegetables, greens, kale, olives, raisins

Comments

Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content

Navigation

Recipe search

Refine search   Tips »

User login