5 tablespoons currants
½ Cup water
1 Bunch Kale
1 Bunch Red Chard
½ Bunch Spinach
1 Tablespoon olive oil
1-2 cloves garlic, minced
4 Tablespoons toasted pine nuts
Sea salt and pepper to taste
Heat ¼ cup of water and cover with the currants, set aside, allowing them to plump. Dry toast the pine nuts in the sauté pan over medium high heat then set aside.
Separate the leaves of the greens from their stems and wash them. Save chard stems and slice on diagonal. Heat the oil in a large sauté pan. Add the chard stems and garlic and then ¼ cup of water. Sauté for about 1 minute and then add kale followed 1 minute later by the chard. When kale and chard are just tender, lower the heat and add the spinach, currants and toasted pine nuts. Cook until spinach is just wilted and then season with sea salt and pepper. Serve immediately.
Categories: Recipes
