Crostini with Braised Spring Greens, Toasted Pine Nuts and Currants

Strip the leaves away from the thick kale or collard 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 saute shallots until soft. Add a pinch of salt and then the red chile flakes. Mix well and cook for another minute.

Raise heat to high. Add all greens with the water still clinging to them. Add vinegar, olives, raisins, and brown sugar. Stir, lower heat to low, cover and let greens cook down for 5 minutes. Stir, add more water if greens are dry, cover and cook for 5 to 10 more minutes. Taste. Greens should be tender and should be a little bit sweet and sour.

Add salt and pepper to taste and then toss in the pine nuts. Drizzle the bread with olive oil and then broil or grill until one side is light brown and toasty. Pile some cooked greens on top of the bread. Garnish with an optional shaving of Parmesan Reggiano.