Braised Greens With Anchovies Golden Raisins And Pine Nuts Recipes

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GRANDMA'S GREENS CATALAN-STYLE WITH TOASTED PINE NUTS AND RAISINS

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7



Grandma's Greens Catalan-Style with Toasted Pine Nuts And Raisins image

Steps:

  • Heat a small, dry skillet over medium heat and add pine nuts. Cook, shaking pan constantly, until nuts are fragrant and lightly browned - about five minutes. Set aside. Wash Swiss chard in several changes of cold water and drain. Trim and discard ends of chard leaves and slice chard into one-inch ribbons.
  • Pour a cup of water into a large, heavy-bottomed skillet, add chard leaves and cover. Turn heat to high and bring to a boil. Lift lid and use tongs to turn and wilt chard. Replace lid and continue to boil for four minutes, turning chard again with tongs after two minutes.
  • Drain chard in a colander placed in sink, rinsing with cold tap water to stop it from cooking further. Use a rubber spatula to press out as much moisture as possible and reserve. In a heavy skillet, heat olive oil on medium-low. Add garlic and raisins and cook, stirring occasionally, until garlic is soft but not brown. Add chard, season with salt and pepper and cook, stirring until heated through. Serve immediately.

3 Tbs. pine nuts
2 large bunches Swiss chard
3 Tbs. olive oil
2 large cloves garlic, sliced and then cut into slivers
2 Tbs. raisins
kosher salt and freshly ground black pepper
kosher salt and freshly ground black pepper

OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS

Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.

Provided by Cal Peternell, Chez Panisse Restaurant and Café

Categories     Leafy Green     Appetizer     Low Fat     Vegetarian     High Fiber     Healthy     Low Cholesterol     Chard     Pescatarian     Peanut Free     Soy Free     Kosher     Hors D'Oeuvre     Cocktail Party

Yield Serves 6-8

Number Of Ingredients 14



Olive-Oil Toasts With Greens, Pine Nuts, and Raisins image

Steps:

  • For the toasts:
  • Preheat oven to 350°F. Brush 1 tablespoon oil evenly on a large rimmed baking sheet. Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt. Place baking sheet in oven and toast for 6 minutes. Rotate the pan front to back and bake the toasts until golden brown all over with no pale patches, a few minutes more. (The toasts will probably not all be done at the same time, so remove the ones that are, and keep toasting). Remove toasts from the baking sheet to a separate container and let cool to room temperature.
  • For the topping:
  • To wash the chard leaves, throw them into a big bowl of water and swish around with conviction to get rid of any dirt. Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain. Don't spin the greens dry-it's good to have some water clinging to the leaves to help them steamily cook.
  • Heat a large skillet over medium-low heat and add 2 tablespoons oil. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until very tender and just slightly colored, about 15 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, but not browned, about 2 minutes.
  • Add the chard leaves with 1/2 teaspoon salt and let them begin to wilt. Toss and flip with tongs, adding salt, oil, or water as needed so the garlic does not burn, until chard is tender but not mushy, 8 to 10 minutes.
  • Stir in the pine nuts and raisins and then spoon the mixture onto a cutting board to cool for a couple of minutes. Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil. Top toasts with chard mixture and serve warm or at room temperature.

For the toasts:
2 tablespoons extra-virgin olive oil, divided
1 baguette, cut into 24 slices (1/4-inch thick)
1/4 teaspoon kosher salt
For the greens:
1 bunch chard, kale, or spinach leaves, stems reserved for another use
3 tablespoons extra-virgin olive oil, divided
1 small yellow onion, finely chopped
3/4 teaspoon kosher salt, divided
2 garlic cloves, finely chopped
1/4 teaspoon red-pepper flakes, plus more to taste
3 tablespoons toasted pine nuts
3 tablespoons raisins (preferably golden), soaked in hot water for 30 minutes, drained and chopped
Scant 1/4 cup grated parmesan or Pecorino Toscano

BEET GREENS WITH RAISINS AND PINE NUTS

From 'Vegetarian' by Linda Fraser with only a few small changes. Baby spinach or Swiss chard can be used instead of beet greens. Reminder: beet greens and Swiss chard require a little longer cooking time than baby spinach. For a less aggressive garlic presence, use mildly-flavored garlic whistles/scapes. Final comment: I thought the recipe was lacking something to take the dish to the next level. What pairs well with beets/beet greens? Ah, allspice!

Provided by COOKGIRl

Categories     Greens

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8



Beet Greens With Raisins and Pine Nuts image

Steps:

  • Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
  • Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
  • Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
  • Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
  • Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
  • Add the beet greens, allspice and garlic.
  • Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
  • Stir in the drained raisins and season with salt and pepper to taste.
  • Transfer the greens to a serving platter.
  • Sprinkle with the croutons and serve hot.

1/3 cup dark raisin (I've also subbed currants and dried prunes)
1 slice crusty bread (I used day old French bread)
3 tablespoons olive oil
1/4 cup pine nuts
1 1/4 lbs organic beet leaves, washed, stalks removed, chopped
1 pinch allspice (my addition)
2 garlic cloves, peeled and minced or 2 stalks garlic, whistles chopped small
salt & freshly ground black pepper, to taste

NEELYS' BRAISED MUSTARD GREENS WITH BACON AND RAISINS

Recipe from Down Home with the Neelys from the Food Network. Yum, yum, yum! They serve this as a side dish with flank steak and mashed potatoes for a complete romantic meal. The chicken stock and bacon take away some of the bitterness of the greens (which I am convinced that you either love or hate) and the sweetness of the raisins is a great complimentary flavor!

Provided by januarybride

Categories     Greens

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 6



Neelys' Braised Mustard Greens With Bacon and Raisins image

Steps:

  • On medium heat, saute bacon in a large saute pan. When it is almost done, add your sliced garlic for a minute or two. Drain drippings when cooked and set aside.
  • While bacon is cooking, boil water in a large pot.
  • Blanch mustard greens in boiling water until bright green (about 2 minutes). *Cook's Note: Add a few greens a little bit at a time into boiling water. Make room for more greens by pushing down with a spoon. Drain greens.
  • Add greens to your saute pan full of bacon/garlic. Stir together.
  • Add chicken stock, raisins, salt and pepper to taste. Mix well together.
  • Let simmer for 5 minutes.

Nutrition Facts : Calories 219.9, Fat 17.6, SaturatedFat 5.8, Cholesterol 27, Sodium 380.4, Carbohydrate 9.8, Fiber 0.4, Sugar 6.1, Protein 6

3 garlic cloves, peeled and sliced
1/3 lb sliced bacon, cut in 1/2 inch chunks
2 bunches mustard greens, spines removed and leaves roughly chopped
3/4 cup chicken stock
1/4 cup golden raisin
salt & freshly ground black pepper

COUSCOUS WITH GOLDEN RAISINS, PINE NUTS, AND GREEN ONIONS

Categories     Onion     Side     Quick & Easy     High Fiber     Raisin     Pine Nut     Summer     Couscous     Boil     Bon Appétit     Peanut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7



Couscous with Golden Raisins, Pine Nuts, and Green Onions image

Steps:

  • Bring broth and salt to boil in heavy large pot; turn off heat. Immediately mix in couscous and raisins. Cover and let stand until couscous is tender and broth is absorbed, about 15 minutes. Fluff couscous with fork. Mix in nuts, green onions, and butter. Season to taste with pepper. Transfer to bowl. Serve warm or at room temperature.

3 3/4 cups low-salt chicken broth
1 1/2 teaspoons salt
2 1/2 cups plain couscous (about 15 ounces)
1 1/2 cups golden raisins
1 1/2 cups pine nuts, toasted
7 green onions, chopped
1/2 cup (1 stick) butter, melted

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