Balancing the bitterness of winter greens with rich pine nuts and sweet raisins is an old Sicilian trick. This tasty recipe was contributed by my friend Ellen Kanner.
4 to 6 servings
Ingredients
- 4 cups vegetable broth or water
- 1 cup wild rice, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 10 to 12 ounces collards greens or kale, stemmed, sliced into narrow ribbons
- 2 organic lemons, zested and juiced
- 1 good inch red pepper flakes
- salt and freshly ground pepper to taste
- 1/4 cup pine nuts, lightly toasted
- 1/4 cup raisins, or more, to taste
Method
- In a large saucepan or small soup pot, bring the broth or water to a boil. Add the wild rice. Cover and simmer over low heat for 30 minutes
- Turn off the heat and leave the pot on the burner for another half hour or until all the liquid is absorbed.
- In a large skillet, heat the oil over medium-high heat. Add the chopped onion and sauté for about 5 minutes, stirring until the onion softens.
- Add the greens, stir quickly to coat them with the oil, then add 1/4 cup water. Continue cooking until the greens are just wilted, about 3 to 5 minutes.
- Add the cooked rice and stir the mixture gently to combine.
- Add the grated zest from both lemons; squeeze in the lemon juice.
- Season the mixture with red pepper flakes, salt and pepper. Sprinkle with pine nuts and raisins just before serving.
