Saturday, March 13, 2010

Spicy Braised Greens, Raisins, and Pine Nuts

I made this for Jennie and me tonight and we absolutely loved it.  She even asked that I blog it so she can get the recipe.  So, Jennie, this one is for you :)

Spicy Braised Greens, Raisins, and Pine Nuts

  • 2 tablespoons refined coconut oil
  • 2 cloves garlic, minced
  • 1/2 fennel bulb, chopped
  • 1/2 leek, white part only - chopped
  • 1/4 tsp red pepper flakes
  • 1 bunch kale, cut into 1-inch strips
  • 1 cup Thai coconut chicken broth
  • 1⁄3 cup raisins
  • 1⁄4 cup pine nuts
Roast the pine nuts in dry skillet until fragrant.

Heat the coconut oil in large skillet over medium heat. Add the garlic, fennel bulb, leeks and red pepper flakes and cook for 1 minute. Add the greens, handfuls at a time, stirring until they’re all in the pot. Add stock and the raisins. Increase the heat to high and bring to a boil. Reduce the heat to a simmer, cover, and cook until the greens are tender, about 15 minutes.  Top with pine nuts.

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