Tuesday, May 22, 2012

Braised Greens with Dried Blueberries & Dried Cranberries with Nuts

½ pound (about 5 cups) fresh greens such as kale, Swiss chard or Napa cabbage
2 tablespoon olive oil
1 shallot, finely chopped
¼ cup SVO dried blueberries
¼ cup SVO dried cranberries
½ cup  pine nuts
2 cubes vegetable bouillon
¼ cup dry white wine
1 cup hot water
1 teaspoon salt
Freshly black pepper

1.      Wash greens in several changes of water and coarsely chop, removing any thick stems.
2.      Heat Oil in a large, heavy saucepan over medium heat. Add shallot and sauté until fragrant. Add SVO dried blueberries, cranberries and pine nuts. Sauté 5 minutes. Add bouillon cubes, smashing them into mixture. Add white wine. Boil 1 or 2 minutes. Add greens and toss. Add hot water, salt and pepper. Stir and cook over low heat until greens are wilted, and liquid has thickened, about 8-10 minutes. This dish will be brothy. Serves 6.



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