Braised Greens with Dried Fruits and Nuts

braised-green-fruit-nut-thanksgiving-side-holiday-winter-vegetable-dish-relish
Mark Boughton/styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2011/08/braised-green-fruit-nut-thanksgiving-side-holiday-winter-vegetable-dish-relish.jpg?w=150
  • Yield: 6 servings

Miami Dame Jen Karetnick, a freelance food and travel writer, devised this recipe using leafy greens from a vegetable cooperative. The greens can be washed and trimmed a couple of days ahead. Final chopping and cooking should be done right before serving. Or follow Karetnick’s lead: cook and freeze; thaw and reheat.

Ingredients

1/2pound (about 5 cups) fresh greens (mustard greens, Swiss chard, kale, or napa cabbage or a mix)
2tablespoons olive oil
1 shallot, finely chopped
1/4cup raisins
1/4cup chopped dried apricots
1/4cup pine nuts
1/4cup slivered almonds
2 cubes vegetable bouillon
1/4cup dry white wine
1cup hot water
1teaspoon salt
10 grinds black pepper

Instructions

  1. Wash greens in several changes of water. If stems are thick, remove and chop into 1⁄4 -inch dice. If leaves are big, pull off stem, roll up, and roughly slice into 1/2 inch or 1/4 inch ribbons. Chop any remaining stems.
  2. Heat oil in a large, heavy saucepan over medium heat. Add shallot and sauté until fragrant. Add raisins, apricots, pine nuts, almonds and stems. Stir until nuts are lightly browned and fruit plumps up. Add bouillon cubes, smashing them into mixture. Add white wine. Boil 1 or 2 minutes. Add greens and toss. Add hot water, salt and pepper. Stir and cook over low heat until greens are wilted, stems are tender, and liquid has reduced to a slightly syrupy consistency, 8 to 10 minutes. The dish will be brothy. Serve as a side to grilled meats or toss with wide noodles.

Reprinted with permission from Cooking with Les Dames D’Escoffier (Sasquatch Books, 2008).

Nutritional Info *per serving

  • Calories 170
  • Fat 11g
  • Cholesterol 0mg
  • Sodium 410mg
  • Carbohydrate 15g
  • Fiber 3g
  • Protein 3g
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