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!

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,

Step: 3

, 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: 4

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

Per Serving: 376 calories; protein 12.1g; carbohydrates 48.5g; fat 14.2g; cholesterol 9.7mg; sodium 717.8mg.

The most clear way to choose a side dish is to caught at your main dish (pasta, chicken, seared tofu) and pick something different. If you’re making pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to adjust with make a rice salad.

One make sure is also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be rounding four pans on the stovetop . But often you can make a dish do more often .