Sicilian Braised Greens with Pine Nuts
This classic Sicilian recipe for braised greens with pine nuts will hit all the right spots. You have the bitterness of your greens, a buttery crunch from some toasted pine nuts, a burst of sweetness from raisins, and it's all smoothed out with a little dry white wine. An easy recipe to serve over pasta, polenta, or even as simple side dish!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Servings: 4 people
- 1/4 cup pine nuts
- 2 tbsp olive oil
- 1/2 cup onion (chopped)
- 4 cloves garlic (finely chopped)
- 2 pounds mixed braising greens
- 1/2 tsp salt
- 1/2 cup dry white wine
- 1/3 cup raisins (preferably golden raisins)
- 1/2 tsp red pepper flake
- 1/2 tsp black pepper
Wash your braising greens. Remove and discard any large stems by cutting them out or grabbing the leaf in one hand and pulling the stem away with the other. Loosely chop the leaves into 1-inch strips. Chop your onion and garlic.
Place a braising pan or large skillet over medium heat. Add 1/4 cup of pine nuts and spread out on the skillet. Stir and toss for about 2 to 3 minutes or until lightly browned. Remove from the pan and set aside.
Heat 2 tbsp of olive oil in the pan. Add onions and sauté until they become slightly translucent. About 3 minutes.
Add your braising greens, the chopped garlic, and salt. Toss frequently until the greens have wilted. About 5 minutes.
Once the greens have wilted, turn the heat down to low. Add 1/2 cup of dry white wine, 1/3 cup of raisins, your toasted pine nuts, red pepper flake, and black pepper. Mix well then cover and continue to cook for 10 more minutes.
Remove from heat and serve.
Serving: 290g | Calories: 203kcal | Carbohydrates: 14.3g | Protein: 6.58g | Fat: 12.9g | Saturated Fat: 1.413g | Polyunsaturated Fat: 3.726g | Monounsaturated Fat: 6.581g | Trans Fat: 0.003g | Sodium: 806mg | Potassium: 1843mg | Fiber: 9.2g | Sugar: 2.41g | Vitamin A: 619% | Vitamin C: 94% | Calcium: 28% | Iron: 36%