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Bitter/winter greens are popular in the culinary world today. The inspiration for this dish was to cook them in a new way that offered more depth of flavor. The balance of tangy Spanish black olives with sweet raisins and dried tomatoes is a gorgeous combination with any type of bitter/winter green. This version uses kale, but beet, turnip or collard greens could be substituted. The braised kale is served as a side dish with aged Manchego, but it could also be a tapa served with crusty bread.

Smothered Spanish Greens with Aged Manchego

October 13, 2014

appetizer, gluten-free, side, winter

Bitter/winter greens are popular in the culinary world today. The inspiration for this dish was to cook them in a new way that offered more depth of flavor. The balance of tangy Spanish black olives with sweet raisins and dried tomatoes is a gorgeous combination with any type of bitter/winter green. This version uses kale, but beet, turnip or collard greens could be substituted. The braised kale is served as a side dish with aged Manchego, but it could also be a tapa served with crusty bread.
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Information

Servings: 24 (about 1/3 cup per serving)
Time: About 45 minutes active; 1.5 hours total
Price:
Nutrition (per serving):
Calories:
Protein:
Fat:
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High In:
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Low In:

Ingredients

  • 1 cup raisins
  • 1 cup dried tomatoes packed in oil, drained and chopped
  • 4 lbs winter greens, stems removed and coarsely chopped
  • 6 oz black olives, chopped
  • 2 bunches parsley, chopped
  • 2 lbs onions, chopped
  • 24 cloves of garlic, minced
  • 1/2 cup Spanish red wine, such as Garnacha or Tempranillo
  • 2 Tbsp salt
  • 2 tsp black pepper
  • 1 tsp red pepper flakes
  • 1/2 lb aged Manchego, shaved into thin slices

Preparation

  1. In a medium bowl, combine raisins and dried tomatoes. Cover with about 2 cups of warm water and let soak for 10 minutes. Drain and set raisins/tomatoes aside.
  2. Meanwhile in a large pan or pot over low heat, lay half the greens. Then distribute the raisins, tomatoes, olives, parsley, onions and garlic over top. Put the remaining greens over, and add the red wine, salt, pepper and pepper flakes. Then lay a piece of parchment paper cut to fit the shape of the pan/pot over the whole thing, and tuck the sides in tightly.
  3. Cover and cook 25 minutes until greens are tender. You may need to cook them up to 40 minutes for thicker leaves like collards and kale.
  4. Remove from heat, drain in a colander and serve in a large bowl with shaved Manchego.

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