Crostini with Braised Spring Greens, Toasted Pine Nuts and Currants | PCC Natural Markets

Crostini with Braised Spring Greens, Toasted Pine Nuts and Currants

Serves: 6 to 8

No votes yet

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

These tiny toasts are a prefect spring appetizer.



Strip 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 sauté shallots until soft. Add a pinch of salt and red pepper 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: the greens should be tender and should be a little bit sweet and sour.

Add salt and pepper to taste and then toss in pine nuts. Drizzle 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 a shaving of Parmesan.

Recipe by Becky Selengut, PCC Cooks instructor

Source: Demonstrated on the PCC Cooks stage at Vegfest 2010.

More about: braising, crostini, greens, kale


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 to blow the whistle.

Post new comment

Post new comment

Login or register to post comments

Syndicate content


Recipe search

Refine search   Tips »

User login