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- From Fields of Greens by Annie Somerville
Serves/Makes:4 or more
- 2 tbsp (30 ml) to 3 tbsp (45 ml) brown butter
- 1 tbsp (15 ml) dried currants
- 1/4 cup (60 ml) hot water
- 6 cups (1425 ml) kale leaves
- 6 cups (1425 ml) red or green chard leaves, plus a few chard stems
- 6 cups (1425 ml) spinach leaves
- 1 tbsp (15 ml) light olive oil
- 1 garlic glove, finely chopped
- 1/2 cup (125 ml) water
- salt and pepper
- 1 tbsp (15 ml) pine nuts, toasted
- Brown butter:
- Melt the butter in a small saucepan over low heat.
- When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat.
- Line a fine-mesh strainer with a paper towl or cheesecloth and pour the butter through it, straining out the solids.
- The butter can be used immediately or cooled and refrigerated in a sealed container.
- Toasted pine nuts:
- Place the pine nuts in a dry skillet and toast them over very low heat, stirring or shaking the pan as needed, until they are golden and fragrant--about 5 minutes.
- Cover the currants with the hot water to plump them. Set aside.
- Prepare the greens:
- Tear the kale leaves away from the stems, tearing along the length of each stem. Discard the stems.
- Cut kale leaves into thick ribbons 2 to 3 inches wide.
- Separate the chard leaves and stems in the same way, saving a few of the stems to slice and saute with the greens.
- Sort through the spinach;discard the stems and bruised or yellow leaves.
- Keeping the greens separate, wash and dry them in a spinner.
- Thinly slice the chard stems on a slight diagonal until you've sliced 3/4 cup (175 ml) stems. Wash the stems.
- Have everything ready before you saute the greens.
- Heat the oil in a large saute pan.
- Add the chard stems, garlic, water, and a pinch each of salt and pepper.
- Sauce over medium heat for about 1 minute.
- Add the kale and, using metal tongs to toss, saute for 1 minute more.
- Add the chard, 1/4 tsp (1 ml) salt and a few pinches of pepper; toss over medium-high heat for 2 to 3 minutes or until the kale and chard are just tender. (The pan will be overfull when you first add the kale, but the greens will quickly cook down.)
- Lower the heat and add the brown butter, spinach, currants and pine nuts; cook until the spinach is just wilted.
- Season with salt and pepper to taste.
- Serve immediately, being sure to include the sweet pan juices.
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