Bruschetta with Braised Greens, Pine Nuts and Olives | PCC Natural Markets

Bruschetta with Braised Greens, Pine Nuts and Olives

Serves: 8

Your rating: None (1 vote)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free

This elegant appetizer can be served at holiday parties or summer picnics.

Ingredients

Preparation

Strip kale or chard leaves from the thick stems. Discard stems and wash leaves well. 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 shallots 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 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 pine nuts and garnish with cheese and a drizzle of oil. Toast 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

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