Bruschetta with Braised Greens, Pine Nuts and Olives
This elegant appetizer can be served at holiday parties or summer picnics.
- 2 bunches chard or kale (I prefer Lacinato, also known as dinosaur kale) Add to list
- 2 tablespoons extra virgin olive oil, plus more for drizzling Add to list
- 1 shallot, minced Add to list
- Salt, to taste Add to list
- 2 large cloves garlic, minced, plus 1 whole clove Add to list
- Pinch of red pepper flakes Add to list
- 2 teaspoons balsamic vinegar Add to list
- 1/2 cup kalamata olives, chopped Add to list
- 1/4 cup Sultana raisins Add to list
- 1 teaspoon brown sugar Add to list
- Chicken broth or water, as needed Add to list
- Freshly ground black pepper, to taste Add to list
- 1/4 cup toasted pine nuts Add to list
- Shaved Parmesan cheese, for garnish Add to list
- Slices of artisan bread Add to list
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 sautĂ© 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, PCC Cooks instructor