On Line Cookbook

Winter Greens w/ Currants, Pine Nuts, Brown Butter

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.