Mediterranean Greens with Pine Nuts & Raisins<\/p>\n
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1 T. extra-virgin olive oil<\/p>\n
2 to 3 cloves garlic, minced<\/p>\n
3 to 4 shallots, thinly sliced, optional<\/p>\n
2 to 3 T. pine nuts<\/p>\n
10 to 12 oz. spinach (any variety), chard, or broccoli rabe<\/p>\n
1 T. lemon juice<\/p>\n
1\u00e2\u0081\u201e4 to 1\u00e2\u0081\u201e2 C. raisins to taste<\/p>\n
Salt and freshly ground pepper to taste<\/p>\n
<\/p>\n
Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and the shallots (if you\u00e2\u20ac\u2122re using them), and saut\u00c3\u00a9 over low heat for 1 minute, stirring frequently. Add the pine nuts and continue to saut\u00c3\u00a9, stirring often, until they and the garlic are golden, about 3 minutes longer. If you\u00e2\u20ac\u2122re using spinach, stem, and chop the leaves (baby spinach leaves can be used whole). If you\u00e2\u20ac\u2122re using chard, cut the leaves away from the stems and chop them into bite-size pieces, or stack a few leaves at a time, roll them up snugly from one of the narrow ends, then slice them thinly. You can chop the rolls in a few places to shorten the ribbons. If you\u00e2\u20ac\u2122d like to use the stems, trim an inch off the bottoms, then slice them thinly. For broccoli rabe, trim a half-inch or so off the base of the stems, slice them into 1\u00e2\u0081\u201e2- to 1-inch sections, and then use the stems, florets, and leaves. Add the greens, cover, and set the heat to medium. For spinach, uncover and stir, then cover and cook just a minute or so longer, until the leaves are just wilted and still bright green. For chard and broccoli rabe, add tiny amounts of water to the pan, just enough to keep it moist; cook for 3 to 5 minutes longer for the chard, and 5 to 7 minutes longer for the broccoli rabe. The greens should be just tender, and the exact time will depend on the heat and the way they are cut. Once the greens are cooked to your liking, remove them from the heat. Stir in the lemon juice and raisins, then season with salt and pepper and serve at once.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mediterranean Greens with Pine Nuts & Raisins 1 T. extra-virgin olive oil 2 to 3 cloves garlic, minced 3 to 4 shallots, thinly sliced, optional 2 to 3 T. pine nuts 10 to 12 oz. spinach (any variety), chard, or broccoli rabe 1 T. lemon juice 1\u00e2\u0081\u201e4 to 1\u00e2\u0081\u201e2 C. raisins to taste Salt and freshly ground pepper to taste Heat the oil in a large skillet or steep-sided stir-fry pan. Add the garlic and the shallots (if…<\/p>\n