Wild Ginger

recipes for pleasure and nurishment

Sauteed Greens With Pine Nuts and Golden Raisins

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We recently bought into a farm share with some friends, and so we are looking forward to some great local veggies. With farm shares, one can sometimes find surprises–what is this green stuff and what do I do with it? Greens are in and will be even through the first frost, so it is good to have a couple recipes on hand.

I’ve found some good things on Simply Recipes, though I usually use a recipe to get a general idea and doctor it up according to what I have on hand and our personal tastes. They have a great variety of recipes for greens, including this one for Sauteed Greens with Pine Nuts and Raisins.

We ended up with a great assortment of rainbow Swiss chard and kale: lacinato, green, and Russian (see pic below to identify–this website might also help).

And, I happened to have pine nuts AND golden raisins.I skipped the garlic, wine, and pepper flakes. I did, for kicks, put in a couple pinches of really good cinnamon. I really wanted to taste the greens, not the spices.


Roughly a pound of greens–kale, swiss chard, turnip greens. Mustard greens are good, too, but they bring a strong mustard/spice to the dish, so be aware. Chop and remove tough stems.

2 Tbsp olive oil

1/4 cup golden raisins

1/4 cup pine nuts

1-2 pinches of cinnamon

1/2 cup water


Toast pine nuts in a dry fry pan. Be VERY watchful as they burn easily. Also, note the wonderful smell. Set aside.

Start with a big pan but know that the greens will cook down–a lot. Pour oil in pan and heat. Add greens. Be careful of spatters. Stir to moisten. Add raisins, toasted pine nuts, and water as needed. Continue to stir on medium heat. Cook until the water cooks off and the greens are tender and very dark in color.



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