155
102.9296875
These greens, that I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.
156
103.59375
156
103.59375
156
108.46875
156
103.13671875

Italian Smothered Greens

November 6, 2011

30 min or less active, 60 min or less total, fall, gluten-free, main, side, spring, summer, vegan, winter

These greens, that I adapted from a recipe in an old Food & Wine magazine, are my second all-time favorite way to have greens. The first is my recipe for a Two-Cheese Collard Green Gratin. In this recipe I used red chard, but you could also use broccoli rabe, collards or kale. The balance of salty olives with sweet raisins and dried tomatoes is gorgeous. Serve as an interesting Thanksgiving side or first course pasta dish over penne.
A professional essay writer can tackle any academic subject and can provide you with a high-quality paper in a timely manner. Their experience and expertise in writing will help you boost your grades. Choosing the right writer for your assignment can make all the difference between getting a passing grade and failing your classes. With the right writer, you can enjoy a high-quality essay while avoiding countless hours of stress. The service's writers are available 24/7, so you can always count on a timely delivery of your paper.
You can also opt for a service that can do my paper for me cheaply, but only if you choose one that's reliable. Cheap writing services are unreliable and may not complete your project on time. Therefore, you must choose a reputable service that will do it on time and meets your needs. You may not want to spend too much on a cheap service that will only end up costing you more money in the long run.
If you're worried about plagiarism, consider hiring a research paper writer. You can contact them directly and get a finished paper within minutes. And the best part is, it's legal! As long as you choose a reputable writing company, you'll be safe. They never break the law and deliver non-plagiarized content. Just be sure to check their reputation and sample work before you choose one. Finally, choose a writing company with transparent policies and testimonials from previous clients.
Moreover, you need to ensure that the paper writer you're hiring is reputable and can deliver the type of work you need. There are many freelance writers online that will do the job for you, so you need to be sure that the writer you hire can deliver a quality paper. However, you should also check the online reviews of the company you're choosing before ordering from them. You should order research papers only when you're certain that the service you're choosing will meet your expectations.

Information

Servings: 2
Time: About 15 minutes active; 45 minutes total
Price: About $4.40 per serving; $8.80 total
Nutrition (per serving):
Calories: 264.2
Protein: 12.1g
Fat: 10.6g
Saturated fat: 3.5g
Carbohydrates: 35.2g
Fiber: 5.7g
Sodium: 1520.2mg
Cholesterol: 11.2mg
High In:
Good Source:
Low In:

Ingredients

  • 1/4 cup oil-cured olives
  • 1/4 cup raisins
  • 1/3 cup dried tomatoes packed in oil, drained
  • 3/4 lb greens, stems removed and coarsely chopped
  • 1/2 bunch Italian parsley, coarsely chopped
  • 1/2 medium onion, coarsely chopped
  • 4 garlic cloves, minced
  • 1 Tbsp red wine
  • 1/2 tsp SnP
  • 1/4 tsp red pepper flakes
  • 1 oz Parmesan cheese, grated or shaved

Preparation

  1. In a small bowl, pour about a cup of warm water over olives, raisins and dried tomatoes. Let sit 10 minutes. Then chop coarsely.
  2. In a large skillet over low heat, lay half the greens in a single layer. On top sprinkle olive/raisin/tomatoes mixture, parsley, onion and garlic. Put the remaining greens on top. Then lay a piece of parchment paper over the whole thing, and tuck the sides in tightly. Cover and cook 25 minutes until greens are tender. You may need to cook the greens up to 40 minutes for thicker leaves like collards and kale.
  3. Remove from heat and serve with grated Parmesan on top - either as a side or over pasta.

Leave a Reply

Your email address will not be published. Required fields are marked *