Braised Greens with Anchovies, Golden Raisins, and Pine Nuts

Nope, this is not a recipe from my grandmother, but instead something I had at a neighborhood restaurant in Seattle many years ago. I came home and tried to recreate the awesome flavor and have been making it ever since. Think of this as a guideline rather than a recipe. The amount of anchovies, garlic, and red pepper flakes are all really up to you. I like to serve this in a bowl with a big piece of corn bread on top. Enjoy!

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 376 Calories

Ingredients

• 1 cup golden raisins
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 1 cup chicken stock
• 1 cup dry white wine
• 1 lemon, zested and juiced
• 4 cloves garlic, finely chopped
• ½ cup pine nuts, toasted
• ½ tablespoon red pepper flakes
• 1 (2 ounce) can anchovy fillets
• ¼ pound kale, thick stems trimmed, leaves coarsely chopped
• ¼ pound Swiss chard, trimmed and chopped
• ¼ pound collard greens, tough ribs removed and leaves chopped
• ¼ pound radicchio, cored and chopped

Recipe Instructions

Step 1

Add anchovies and their oil to a large saute pan; pour in olive oil. Cook over medium heat, stirring with a wooden spoon, until anchovies melt into the oil, 3 to 5 minutes. Add raisins, lemon zest, garlic, and red pepper flakes. Cook until garlic starts to soften but not darken, about 2 minutes.

Step 2

Place kale, chard, collard greens, and radicchio in the pan. Use tongs to move greens around so they're coated with oil. Cook until starting to wilt, about 2 minutes. Pour in white wine and chicken stock. Cover and simmer, stirring occasionally, until greens are tender, about 20 minutes.

Step 3

Stir pine nuts into the greens. Season with salt and pepper. Stir in lemon juice as desired.