Sauteed Greens with Leeks, Raisins and Pepitas
Sauteed Greens with Leeks, Raisins and Pepitas
Serves 4
Destem, wash, drain, and chiffonade into 1/2" wide strips:
large bunch of Greens (Kale, Chard, Collard, Beet, Turnip Greens or a mix)
Set aside.
Heat in wok or pan:
olive oil
Add and saute until softened:
1 leek, thinly sliced, white part only
Throw in and saute for 30 seconds or until fragrant:
garlic clove, peeled, smashed
Add:
a handful of golden raisins
Add:
set aside greens (see above)
Saute just until cooked; it should remain bright green. Don't cook too long or it will become drab olive. Season with:
salt
pepper
squeeze of fresh lemon juice
Transfer to serving platter and scatter on top:
shelled, roasted, salted pumpkin seeds (pepitas)
olive oil
Add and saute until softened:
1 leek, thinly sliced, white part only
Throw in and saute for 30 seconds or until fragrant:
garlic clove, peeled, smashed
Add:
a handful of golden raisins
Add:
set aside greens (see above)
Saute just until cooked; it should remain bright green. Don't cook too long or it will become drab olive. Season with:
salt
pepper
squeeze of fresh lemon juice
Transfer to serving platter and scatter on top:
shelled, roasted, salted pumpkin seeds (pepitas)
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