GRANDMA'S GREENS CATALAN-STYLE WITH TOASTED PINE NUTS AND RAISINS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat a small, dry skillet over medium heat and add pine nuts. Cook, shaking pan constantly, until nuts are fragrant and lightly browned - about five minutes. Set aside. Wash Swiss chard in several changes of cold water and drain. Trim and discard ends of chard leaves and slice chard into one-inch ribbons.
- Pour a cup of water into a large, heavy-bottomed skillet, add chard leaves and cover. Turn heat to high and bring to a boil. Lift lid and use tongs to turn and wilt chard. Replace lid and continue to boil for four minutes, turning chard again with tongs after two minutes.
- Drain chard in a colander placed in sink, rinsing with cold tap water to stop it from cooking further. Use a rubber spatula to press out as much moisture as possible and reserve. In a heavy skillet, heat olive oil on medium-low. Add garlic and raisins and cook, stirring occasionally, until garlic is soft but not brown. Add chard, season with salt and pepper and cook, stirring until heated through. Serve immediately.
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS
Toasted, thinly sliced baguette turns a sweet and savory dish of greens tangled with raisins, pepper flakes, and Parmesan into cocktail party fare.
Provided by Cal Peternell, Chez Panisse Restaurant and Café
Categories Leafy Green Appetizer Low Fat Vegetarian High Fiber Healthy Low Cholesterol Chard Pescatarian Peanut Free Soy Free Kosher Hors D'Oeuvre Cocktail Party
Yield Serves 6-8
Number Of Ingredients 14
Steps:
- For the toasts:
- Preheat oven to 350°F. Brush 1 tablespoon oil evenly on a large rimmed baking sheet. Arrange bread slices on top; brush them with remaining tablespoon oil and season with salt. Place baking sheet in oven and toast for 6 minutes. Rotate the pan front to back and bake the toasts until golden brown all over with no pale patches, a few minutes more. (The toasts will probably not all be done at the same time, so remove the ones that are, and keep toasting). Remove toasts from the baking sheet to a separate container and let cool to room temperature.
- For the topping:
- To wash the chard leaves, throw them into a big bowl of water and swish around with conviction to get rid of any dirt. Lift out the greens (don't pour them out or the dirt will just go right back on), and transfer to a colander to drain. Don't spin the greens dry-it's good to have some water clinging to the leaves to help them steamily cook.
- Heat a large skillet over medium-low heat and add 2 tablespoons oil. Add the onion and 1/4 teaspoon salt and cook, stirring occasionally, until very tender and just slightly colored, about 15 minutes. Add the garlic and red-pepper flakes and stir until the garlic is fragrant, but not browned, about 2 minutes.
- Add the chard leaves with 1/2 teaspoon salt and let them begin to wilt. Toss and flip with tongs, adding salt, oil, or water as needed so the garlic does not burn, until chard is tender but not mushy, 8 to 10 minutes.
- Stir in the pine nuts and raisins and then spoon the mixture onto a cutting board to cool for a couple of minutes. Chop the chard, then scoop into a medium bowl and mix in the cheese and the remaining tablespoon of oil. Top toasts with chard mixture and serve warm or at room temperature.
CAPONATA WITH PINE NUTS AND RAISINS
Make and share this Caponata With Pine Nuts and Raisins recipe from Food.com.
Provided by evelynathens
Categories Vegetable
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Coat 2 cookie sheets with 2 tablespoons olive oil each, spread with eggplant and roast about 10-12 minutes. Remove.
- Saute garlic in 2 tablespoons olive oil over moderate heat until fragrant, about 15 seconds. Add the onions and celery and cook, stirring, until lightly browned, about 10 minutes. Add the tomatoes, cover and cook over moderately low heat, stirring occasionally, about 10 minutes.
- Stir together vinegar and sugar. Add to the onion-tomato mixture along with the eggplant and raisins. Cover and cook over moderately low heat, stirring occasionally, until all the vegetables are tender, about 20 minutes. (May be made to this point up to 3 days ahead. Cover and refrigerate.).
- When ready to serve, let come to room temperature and stir in remaining ingredients. Serve with pita bread crisps.
GREEN KALE WITH RAISINS & TOASTED PINE NUTS
Nice combination of kale, raisins & pine nuts. I sometimes add a hint of cinnamon. Loaded with iron.
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 7
Steps:
- To toast the pine nuts place them on a cookie sheet in a 325°F oven for about 5 minutes, be careful they burn easily.
- Bring water to boil in a skillet with a tight fitting lid, add kale and cook for approximately 5 minutes of until the kale is just tender, drain& set aside.
- Rinse out the skillet, dry, add olive oil and heat over medium heat, add garlic and saute for 30 seconds, add raisins and stir for about 30 seconds.
- The raisins should be glossy and slightly puffed.
- Add kale, stir, season and saute until heated through.
- Garnish with the pine nuts and serve.
SPINACH WITH OLIVES, RAISINS AND PINE NUTS
Categories Fruit Leafy Green Olive Side Hanukkah Vegetarian Quick & Easy Raisin Pine Nut Spinach Healthy Vegan Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 7
Steps:
- Place colander over large bowl. Line colander with kitchen towel. Toss 1/3 of spinach in heavy Dutch oven over high heat until wilted but still bright green, about 3 minutes. Transfer spinach to prepared colander. Repeat with remaining spinach in 2 batches. Let spinach cool briefly. Gather towel around spinach and squeeze well, pressing out as much liquid as possible. (Can be prepared 8 hours ahead. Cover and refrigerate.)
- Heat olive oil in heavy large skillet over medium heat. Add chopped garlic, olives and raisins and sauté until garlic begins to color, about 3 minutes. Add spinach and toasted pine nuts and toss until heated through. Add vinegar and toss. Season spinach generously with salt and pepper and serve.
More about "olive oil toasts with greens pine nuts and raisins recipes"
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS
From punchfork.com
4.5/5 (52)Category Leafy GreenServings 6-8
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS | RECIPE
From pinterest.com
SICILIAN BRAISED GREENS WITH PINE NUTS - TINY.KITCHEN
From tiny.kitchen
GARLIC TOASTS WITH SWISS CHARD, RAISINS AND PINE NUTS
From bonappetit.com
SPINACH WITH OLIVES RAISINS AND PINE NUTS - RECIPE GIRL
From recipegirl.com
SICILIAN-STYLE BEET GREENS WITH RAISINS, CAPERS, AND PINE …
From alive.com
OLIVE OIL TOASTS WITH GREENS PINE NUTS AND RAISINS FOOD - HOME …
From homeandrecipe.com
OLIVE OIL TOASTS WITH GREENS PINE NUTS AND RAISINS FOOD
From topnaturalrecipes.com
SAUTéED GREENS WITH PINE NUTS AND RAISINS - SIMPLY …
From simplyrecipes.com
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS
From tappecue.com
BEST OLIVE OIL TOASTS WITH GREENS PINE NUTS AND RAISINS RECIPES
From recipert.com
SICILIAN-STYLE SAUTéED GREENS RECIPE | EPICURIOUS
From epicurious.com
OLIVE-OIL TOASTS WITH GREENS, PINE NUTS, AND RAISINS
From dad.racing.zapto.org
WILTED GREENS WITH RAISINS, PINE NUTS AND GARLIC CROUTES
From foodnetwork.ca
SAUTéED GREENS WITH PINE NUTS AND RAISINS - PLOW TO PORCH …
From plowtoporch.com
OLIVE OIL BAKED FISH WITH RAISINS AND PINE NUTS
From thisishowicook.com
OLIVE OIL TOASTS WITH GREENS PINE NUTS AND RAISINS RECIPES
From tfrecipes.com
OUR 45 FAVORITE PINE NUT RECIPES | EPICURIOUS
From epicurious.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love