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.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
- In a small bowl, pour about a cup of warm water over olives, raisins and dried tomatoes. Let sit 10 minutes. Then chop coarsely.
- 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.
- Remove from heat and serve with grated Parmesan on top - either as a side or over pasta.
