Braised Greens with Dried Fruits and Nuts
- Yield 6 servings
Made from your choice of greens, this basic side gets a gourmet treatment with dried fruit and slivered almonds.
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.
- 1/2 pound (about 5 cups) fresh greens (mustard greens, Swiss chard, kale, or napa cabbage or a mix)
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 1/4 cup raisins
- 1/4 cup chopped dried apricots
- 1/4 cup pine nuts
- 1/4 cup slivered almonds
- 2 cubes vegetable bouillon
- 1/4 cup dry white wine
- 1 cup hot water
- 1 teaspoon salt
- 10 grinds black pepper
- 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.
- 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).