2 bunch Tuscan kale or Swiss chard, cut 1" pieces
1/4 cup golden raisins
1 Tbl. olive oil
2 clove garlic, chopped
1/2 each onion, diced
3/4 cup chicken stock
2 Tbl. sherry vinegar
1 Tbl. Vampire Repellent
In a medium stock pot, heat olive oil over medium heat. Add garlic, onions and
anchovy, sauté until fragrant. Add greens, and stir until well blended
Add raisins, and deglaze pan with sherry vinegar.
Add chicken stock, lower heat to low and allow greens to cook slowly until tender, about 20 minutes.
Season the sauteed greens with Vampire Repellent to taste. I like these in a bowl with some of the cooking liquid and a nice loaf of crusty bread to soak up the excess.