Sautéed Greens with Pine Nuts and Raisins

Sweet, savory, spicy and just a tad bitter, this dish is the perfect balance of flavors. Use whatever greens you would like (e.g., Swiss chard, kale, turnip greens, spinach, etc.)—just keep in mind that spinach and turnip greens lose a lot of volume when cooked so use a large amount. 

Experiment with different dried fruits (e.g., cranberries, currants, cherries) and nuts (e.g., walnuts, almonds, pecans—these can be toasted in a pan, in the oven, or tossed in raw).

Serves: 2  

Ingredients:

• 1-2 tablespoons raisins

• 1 large bunch of greens (about 1 pound)

• 2 tablespoons pine nuts

• 1 tablespoon extra-virgin olive oil

• 1-2 garlic cloves, minced or thinly sliced

• Few pinches crushed red pepper flakes (optional)

• Roughly 1/4-1/2 cup of water

• Pinch of sea salt and black pepper to taste

Instructions:

1. Soak the raisins in hot water for 10 minutes then drain
    

2. Rinse greens well; tear or cut leaves away from stems and discard stems; coarsely chop*
    

3. Heat a large sauté pan over medium-high heat
    

4. Add the pine nuts; toast, stirring frequently, until they’re fragrant and begin to brown (pay attention as they burn easily); remove from pan
    

5. Add the olive oil to the pan and swirl it around
    

6. Add the garlic and optional red pepper flakes and sauté for 30 seconds (be careful not to burn the garlic)
    

7. Add the greens a few bunches at a time, tossing with tongs to evenly coat with oil
    

8. Toss in pine nuts, raisins and salt
    

9. Add a splash of water if needed; toss to combine and let the liquid boil away; remove from heat once the liquid boils off and the greens are wilted (about 2-4 minutes)
    

10. Add salt and black pepper to taste 

*For kale, remove the tough, thick center stems.  For Swiss chard, chop the bottom stems and sauté for a few minutes before adding the leaves.

Zingy Creamy Tahini Sauce with Greens

This zingy creamy tahini sauce takes nutrient-rich greens to an entirely new level. Serve atop a hearty whole grain or seed like brown rice, bulgur or quinoa.

Serves: 2

Ingredients:

• 1 tablespoon tahini, stirred well before measuring
• 1 tablespoon low-sodium soy sauce, wheat-free tamari, or coconut aminos
• 1 teaspoon toasted sesame oil
• Juice of ½ lemon, plus more to taste
• 1 to 2 tablespoons water
• 1 large bunch of greens (chard, spinach, kale, collard, etc.), stemmed, washed and dried
• 1 tablespoon extra-virgin olive oil
• 1 clove garlic, thinly sliced
• Pinch of crush red pepper (optional)
   

Instructions:

1. In a small bowl, combine tahini, soy sauce, toasted sesame oil and lemon. Whisk with a fork until lump-free. Stir in water gradually to thin the sauce; you want it thinner, but not watery. Taste and add more lemon juice if needed.
    
2. Coarsely chop or tear greens into smaller pieces, about 4 inches long.
    
3. Heat oil in a large skillet over medium-high heat.
    
4. Add garlic and optional crushed red pepper. Stir to keep garlic from burning, about 15 seconds.
    
5. Add greens, a few bunches at a time, tossing with tongs to evenly coat with oil.
    
6. Cook until greens are wilted, about 5 minutes.
    
7. Turn off heat and mix the sauce in with the greens.
    
8. Enjoy immediately.

Zucchini Salad with Mint & Red Chili

This super simple, striking salad from Jamie Oliver always gets rave reviews and is an easy way to enjoy an abundance of zucchini. I’ve modified the recipe slightly, mainly just replacing “courgettes” with “zucchini” for us North American folks.

A summer squash, zucchini is a good source of fiber, which lowers cholesterol, aids digestion, prevents constipation and maintains low blood sugar. It is also rich in Vitamins A and C, both disease-fighting antioxidants and anti-inflammatory agents. High in potassium and magnesium, it can help lower blood pressure and prevent heart disease and stroke.

When selecting, look for zucchini that is heavy for its size and has shiny, unblemished skin. Very hard squash indicates it’s over-mature and will have hard seeds and stringy flesh. Pick zucchini that is average size. Overly large ones may be fibrous, while those that are overly small may be inferior in flavor.

Handle this fragile veggie with care. Store unwashed in an air-tight container in the refrigerator for up to seven days (the sooner you eat, the better).
 

Zucchini Salad with Mint & Red Chili

This is quite an unusual salad and terribly simple to make. It's great because it's a nice little side dish that will go with things like mozzarella, goat's cheese, cured meats, grilled or barbecued white fish like cod or haddock, even things like chicken or pork. Use zucchini when at their best--nice and firm and not too big.

Ingredients:

• 4 zucchini
• 1 red chili, de-seeded and finely chopped
• 1 small clove of garlic, finely chopped
• Handful of fresh mint leaves
• 1 lemon
• 1-2 tablespoons extra-virgin olive oil

Instructions:

1. Slice zucchini lengthways as thin as you can (use a mandolin if you have one).
    
2. Grill on a red-hot griddle pan, or on the barbecue, until lightly charred on each side.
    
3. Scatter the slices over a large plate, making sure you don't sit them on top of each other otherwise they'll steam and go a bit limp.
    
4. While the zucchini is still warm, sprinkle with a little sea salt and freshly ground black pepper.
    
5. Sprinkle the chili and garlic evenly from a height over the zucchini. (Add to your own taste, but just remember that when the chili and garlic mix with the olive oil and lemon juice the heat and flavors are lessened.)
    
6. Sprinkle with fresh mint leaves and drizzle with good extra-virgin olive oil and a squeeze of lemon.

Dive in!

Source: Jamie Oliver’s Happy Days with the Naked Chef