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Lemony Wild Rice with Greens, Pine Nuts & Raisins


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


  • 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


  1. 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
  2. Turn off the heat and leave the pot on the burner for another half hour or until all the liquid is absorbed.
  3. 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.
  4. 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.
  5. Add the cooked rice and stir the mixture gently to combine.
  6. Add the grated zest from both lemons; squeeze in the lemon juice.
  7. Season the mixture with red pepper flakes, salt and pepper. Sprinkle with pine nuts and raisins just before serving.