Fresh greens, pine nuts make a great meal
I apologize for having put aside my recipes for so long. I am back now and I will attempt to do a new recipe every day as I used to.
Earlier this month, I lost my mother. She had been ill for several years and passed away peacefully in her sleep. My mother never cooked anything and never really ate a lot, but she liked good, fresh food.
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| My Mom, ca. 1959 |
I learned to cook on my own with a little advice from my grandmother and a wall of cookbooks. My appreciation for good food made with fresh ingredients came from my mother.
She didn't have a favorite food...except maybe chocolate...so I'm just dedicating a great recipe for fresh veggies to her as I get Vegetarian on a Budget back on line for y'all.
Thanks for your patience. Now, let's get out there and cook...and eat!
Sauteed Greens with Pine Nuts
1/4 cup of pine nuts2 tablespoons of olive oil
6 cloves of garlic, minced
1/4 cup of golden raisins
1 bunch of beet greens, chopped (or kale, collards, turnip greens, or chard, if you prefer), tough stems removed
1 teaspoon of red pepper flakes
1/2 cup of white cooking wine or water
Salt and pepper, to taste
- Heat a large sauté pan on medium-high heat and add the pine nuts. Toast them until they are fragrant and they start to brown. Stir them often, because they will burn easily. Once they are toasted, remove them from the pan and set them aside.
- Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add the pine nuts back into the pan and add the raisins and the greens and mix well.
- Sauté, stirring often, until the greens wilt and begin to give up some of their water (about 3 to 5 minutes).
- Sprinkle a little salt and red pepper flakes on the greens. Add the white wine or water.
- Toss the whole lot together to combine it all and let the liquid boil away. Once the liquid boils off, remove the pan from the heat.
- Add salt and pepper to taste.
Vegan.
