On Line Cookbook
Winter Greens w/ Currants, Pine Nuts, Brown Butter
Home . Contents . Index . Search . Glossary
Print Friendly Recipe
Recipe Information
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.
  • Currants:
  • 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.

Quantity Calculator
Adjust the Serves/Makes quantity to:
Set to 0 for the original quantity

Copyright ©1997-2018 by Synergetic Data Systems Inc. All rights reserved.
SDSI neither endorses nor warrants any products advertised herein. All recipe content provided to SDSI is assumed to be original unless identified as otherwise by the submitter.

SDSI provides all content herein AS IS, without warranty. SDSI is not responsible for errors or omissions, nor for consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.

This site uses cookies, but they do not contain or tranmit any personal information.

Send comments to our email. For more information, check our About the Cookbook page.