A little sweet, a little briny, a lot savory. This braise is a classic Spanish take on hearty greens. Finish with a little shaved Manchego and serve alongside grilled sausages or steak.
Ingredients
- 2 pounds hearty cooking greens (such as collards or kale), stems removed and coarsely chopped
- ½ cup raisins
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 3 oz black olives, chopped
- 1 bunch parsley, chopped
- 1 lb onions, chopped
- 8-12 cloves of garlic, minced
- ¼ cup Spanish red wine
- 1 tbsp salt
- 1 tsp black pepper
- ½ tsp red pepper flakes
- ¼ lb aged Manchego, shaved into thin slices
Preparation
- In a medium bowl, combine the raisins and sun-dried tomatoes. Cover with about 2 cups of warm water and let soak for 10 minutes. Drain and set aside.
- Place the chopped greens in a large pan or pot over low heat. Evenly distribute the raisins, tomatoes, olives, parsley, onions and garlic overtop. Finish with the red wine, salt, pepper and pepper flakes.
- Cut a piece of parchment paper to cut the shape of the pot. Lay it over the greens and tuck in the sides.
- Cover the pot with a lid and and cook over medium-low heat for 30-60 minutes, depending on the toughness of your greens.
- Remove from heat, drain in a colander and serve in a large bowl with shaved Manchego.
