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I made it the other night as a side to the roast trout. I only had chards and I accidentally switched raisins for candied orange peel. We loved it!!!
We loved it! The italian / Sicilian flavors are perfect. I used a combo of garden kale, chard & italian cabbage leaves.
Delicious! I made one change – I followed the recipe to the letter but chopped up the stems and added them to the olive oil, in step 2, cooking them for a few minutes, and then added the garlic.
This is the dish that taught me to love greens. I’ve been making it since you first posted the recipe. Thank you so much!
THIS is the recipe that finally got the rest of my family to like kale. Wonderful balance of flavors. Now it can go into our regular dinner rotation!
So tasty! I wish I had doubled the recipe. I left out the wine or water and just sauteed in oil, since this is how I’ve sauteed spinach before. The pine nuts and golden raisins were great additions.
WOW! I have never tasted anything like this! The first few bites…..I wasn’t sure I should have purchase the expensive pine nuts & Kale which I’ve never tried. But alas, the more I ate the better each mouthful became! I will make it again however; I will try it without the wine. So glad I found this….the nutritonal value of Kale is amazing…I will share with my patients!
Thank you!!!!!!! (0;
I do use the white wine but only approx half the amount then I add a little seasoned rice vinegar to make up the other half of the amount… depending on how much taste you prefer, I add more or less of the vinegar. I have also used a mixture of 1/4 seasoned rice vinegar with 3/4 tarragon vinegar. Another option is to add in a sight amount of Tamari to the mixture as well. All very yummy!
Due to the abundance of greens in our garden I forced myself to try a new recipe for collards. I absolutely love another one posted on this site using vinegar and bacon but decided I needed to venture out and find more ways to use the greens. Am I ever glad I did! This was fantastic. The toasty, nutty flavor of the pine nuts mixed with the sweetness of the raisins and the cabbage taste of the collards was a wonderful combination.
I used white wine but did not measure it because I did not use as much collards as the recipe called for so I knew I would not need as much wine. I thought the wine created an added level of flavor that worked very well.
Thanks for another great recipe for greens!
Hmm…I’m going to have to try this one again. I sauteed the greens (kale) for 4 minutes, but when I added the white wine (1/2 cup) it overcooked the greens to cook off the wine, and left them tasting “drunken”.
Usually I stick to water with greens, but I thought the wine might be interesting. For me, it was way too much wine. Next time, I’ll cut back to maybe 1/4 cup total liquid, and use mostly water. Happy to try again, though, as the other flavors were great!
Two things . . . I don’t comment on blogs and I hate greens . . . Now I break both rules! I LOVED this dish! The pine nuts were a perfect creamy/crunchy addition to the greens (we use Kale). My husband adores greens and now we can all eat them. Thanks so much!
Yummy! I love simple side greens like this. So nutritious and delicious. I usually stir fry greens with a little olive oil and loads of garlic. YUM!
I know of a similar dish, spinach Catalan. I substitute sliced almonds for the pine nuts sometimes.
Great recipe – as usual. This recipe is actually a Sephardic Jewish dish which was spread and eaten in Italy, Spain, Greece etc. In fact, the specific combination of pine nuts and raisins was mainly spread within Italy via the Roman Jewish community. See Claudia Roden for details :-)
Good to know, thanks! ~Elise
I made a similar recipe to this for Thanksgiving using cranberries. The only bummer about recipes using pine nuts these days is the very high price of pine nuts.
I love this and make a version of it all the time, but I don’t use white wine, and I splash a little bit of balsamic vinegar in towards the end. It seems to bring out the sweetness of the raisins.
To make it faster and easier when I have a lot to do, I use frozen chopped spinach. I let it defrost in a colander in the sink & then squeeze out the water. Then it needs very little cooking and just a little water to get done.