A mix of greens including kale and swiss chard, these hearty leaves are a great canvas for strong flavor and heart cooking methods. Although braised, these greens are bright and rich. I like to add anchovies to mine, but that's totally optional.
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/2 cup onion, diced
- 4 cloves garlic, minced
- 2 pounds mixed braising greens
- 1/2 cup dry white wine
- 1/3 cup raisins
- 1/2 tsp red pepper flakes
- 1 tsp black pepper
- 1 tablespoon red wine vinegar
- Salt to taste
- Zest from one lemon
- Grated pecorino
- Wash your braising greens. Remove and discard any large stems by cutting them out or grabbing the leaf in one hand and pulling the stem away with the other. Loosely chop the leaves into 1-inch strips.
- Place a braising pan or large skillet over medium heat. Add 1/4 cup of pine nuts and spread out on the skillet. Stir and toss for about 2 to 3 minutes or until lightly browned. Remove from the pan and set aside.
- Heat 2 tbsp of olive oil in the pan. Add onions and sauté until they become slightly translucent. About 3 minutes.
- Add your braising greens, the chopped garlic, and salt. Toss frequently until the greens have wilted. About 5 minutes.
- Once the greens have wilted, turn the heat down to low. Add 1/2 cup of dry white wine, 1/3 cup of raisins, your toasted pine nuts, red pepper flake, and black pepper. Mix well then cover and continue to cook for 10 more minutes.
- Finish with lemon zest and vinegar and salt to taste.
- Remove from heat, grate pecorino on top, and serve.