by linzarella
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linzarella's Notes:
Expand1 large bunch greens, any kind, but my favorites with this recipe are rapini, collards, or spinach. Ask a question about this ingredient
1 yellow onion, thinly sliced Ask a question about this ingredient
1-2 tablespoon olive oil Ask a question about this ingredient
2-3 garlic cloves, chopped Ask a question about this ingredient
3 oil-packed anchovy fillets, chopped Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
2 tablespoons dried currants, rehydrated in hot water for 15 minutes, drained Ask a question about this ingredient
salt and pepper, to taste Ask a question about this ingredient
1 lemon, preferably meyer, quartered Ask a question about this ingredient
Bring a large pot of water to boil. Meanwhile, wash your greens and cut into thin strips. When water boils, add a generous pinch of salt, add the greens, and boil for 1-3 minutes, depending on how tender they are. Strain and use a wooden spoon to force out as much water as possible.
Ask a question about this stepSet a large sauté pan over medium-high heat. When hot, add the onions and cover. Cook, stirring occasionally, until well-browned. Then remove cover, reduce heat to medium, and add olive oil. Scrape up any onion bits that may have stuck to the pan.
Ask a question about this stepAdd garlic, anchovies, tomato paste, currants, and a pinch of salt, and stir until well combined. Let cook for about a minute.
Ask a question about this stepAdd the greens, and stir well to combine with garlic-onion mixture. Cook, stirring occasionally, for about 5 minutes. Add salt and pepper to taste. Serve with the lemon wedges.
Ask a question about this stepSo glad you like it! And glad it's still good as vegetarian - I'm assuming you left out the anchovy?
Oh, heh -- luckily, I'm omnivorous and he's a pescatarian, so the anchovies were GO! I should have been clearer -- it's hard to find a flavorful greens recipe that doesn't use bacon or pancetta for umami goodness.
This sounds delicious.
I made this last night and was blown away! The bunch of collards that came in my CSA was medium-sized at most, so I added in some broccoli florets when I blanched the greens. My husband and I loved the combination of flavors. Thanks for a new (and vegetarian) method for preparing healthy greens!