Braised Winter Greens


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

2 anchovies

3/4 cup chicken stock

2 Tbl. sherry vinegar

1 Tbl. Vampire Repellent


  • 1

    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

  • 2

    Add raisins, and deglaze pan with sherry vinegar.

  • 3

    Add chicken stock, lower heat to low and allow greens to cook slowly until tender, about 20 minutes.

  • 4

    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.

  • ← Older Post Newer Post →