Spanish Greens

In spring, Farmer Fred grows lots and lots and lots of greens. Kale, tatsoi, bok choi, swiss chard, spinach. Prior to joining the CSA, I always thought of kale as being decoration on a salad bar (that's what we used to use it for at good old Rax Restaurant). Now I discover that it's quite delicious! And very cheap and plentiful.

This recipe can be done with spinach only, or any combination of greens. Tougher greens may just take a wee bit longer to cook. Even people who don't like spinach tend to love this dish.

Serves 4

10 oz fresh spinach
6 oz other greens (kale, tatsoi)
1/3 cup golden raisins
1/4 cup dry sherry
1/4 cup pine nuts
4 cloves garlic
2 Tbsp extra virgin olive oil
salt & pepper

1. Soak the raisins in the sherry
2. Wash the greens (a large sink-full of cold water and lots of swishing helps), removing tough stems. Spin mostly dry and chop or tear coursely.
3. Heat a very large pot, and toast the pine nuts. Remove them to a mise bowl.
4. Add the oil and heat. Add the garlic and saute until fragrant.
5. Add the greens in bunches, stirring with a wooden spoon to coat with oil and wilt.
6. Add the sherry, raisins and pine nuts. Cover and cook gently for about 10 minutes, or until the greens are silky but not overcooked.
7. Salt and pepper to taste.