Sautéed Greens with Pine Nuts, Golden Raisins and Lemon Zest

What to do with all those greens?!

Its the height of greens season at the Market. With those stunning piles of collards, kale, swiss and rainbow chard just begging to be made into an alt-bridal bouquet I’m always bringing home a bunch and sautéeing them with garlic. Classic, healthy and delicious, but after awhile, I was looking for an alternative. As usual, look no further than the Mediterranean for inspiration! This recipe is quick and is a clear example of the outcome being greater than the sum of its parts.

Sautéed Greens with Pine Nuts, Golden Raisins and Lemon Zest
Serves 4

1 pound tender greens, like rainbow or Swiss chard, bok choy, dandelion, collards, kale, or similar
3 T grapeseed oil
1/2 cup pine nuts
1/2 cup finely chopped onion
1/4 cup finely chopped golden raisins
Sea salt
Lemon zest from 2 lemons
Extra Virgin Olive Oil

1. Chop the greens into 2″ pieces. If you are using the stems of your greens, chop those into 1/2″ lengths. Place the chopped greens and stems into a big bowl of cold water and swish around to let the grit fall to the bottom. Let stand 5 minutes.

2. Meanwhile, add the grapeseed oil to a skillet over meduim-high heat.  Add the pine nuts and shake the pan constantly to toast them evenly on all sides. Use a slotted spoon to remove the pine nuts to a plate lined with a paper towel. Reserve.

3. Into the same pan, add the onion and sauté over medium heat until it begins to soften. Without disturbing the bottom of the bowl, lift the greens out of the water and add to the pan. Allow the greens on the bottom to wilt a bit, then toss to coat with the oil. Allow to cook until the greens are halfway wilted. Add the chopped raisins and reserved pine nuts. Stir to evenly combine. Add sea salt to taste. Turn off the heat and add the lemon zest and a big swirl of extra virgin olive oil.

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