Braising Greens with Pine Nuts and Golden Raisins



  • 2 tablespoons golden raisins
  • 2 tablespoons pine nuts
  • 1 pound mixed braising greens (consider adding beet, turnip and kohlrabi greens to the mix)
  • 2 1/2 tablespoons extra-virgin olive oil
  • 2 large garlic cloves, thinly sliced
  • Salt and freshly ground black pepper


Cover the raisins with water and let stand 30 minutes to soften. Drain.

Preheat the oven to 325°F. Toast the pine nuts until golden and fragrant, about 7-10 minutes. Wash and drain the braising greens. Transfer the greens to a large pot with just the water clinging to them. Cover and cook over moderate heat, tossing occasionally with tongs, until they are wilted and tender. Add additional water if they threaten to cook dry. Drain the greens in a sieve and chill under cold running water. Drain them again and squeeze to remove the excess moisture.

Heat 2 tablespoons of olive oil in a skillet over moderate heat. Add the garlic and sauté until lightly colored. Add the greens, raisins, pine nuts, and salt and pepper to taste. Toss to coat the greens with oil. When the greens are hot throughout, remove them from the heat and stir in the remaining 1/2 tablespoon of olive oil. Serve immediately with pork chops or pan-fried sausage.