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Spanish Greens

July 24, 2009
Source: From Asparagus to Zucchini 3rd ed.

  • 2 T. olive oil
  • 3 cloves garlic, smashed
  • 1 lb collards (or chard, spinach, kale)
  • salt and pepper
  • ¼ c. golden raisins
  • 3 T. toasted pine nuts
  1. Heat oil over high flame in a large skillet.
  2. Add garlic cloves and stir-fry until golden, about 30 seconds.  Discard garlic.
  3. Toss in greens.  Season with salt and pepper.
  4. Cover and wilt the greens for 2 to 3 minutes.
  5. Add raisins and pine nuts.  Check for seasoning and serve.

Makes 2-4 servings.

From July 24, 2009 Fox & Fawn Farm Newsletter

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

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