Ingredients
collard greens
,pine nuts
,raisins
,garlic
Method
Sources
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RecipeNLG
dataset
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Record your recipes and experiments — organized cooking journal
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Celebration of bitter flavors — chocolate, coffee, greens, amaro
Record your recipes and experiments — organized cooking journal
You're reading one of recipes available free. Full library with Gastronome.
Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens. Add to shopping list INGREDIENTS 1/4 cup pine nuts 2 Tbsp olive oil 4 garlic cloves, minced 1/4 cup golden raisins 1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped 1/2 to 1 teaspoon red pepper flakes Roughly 1/2 cup dry white wine or water Salt and pepper to taste METHOD 1 Heat a large saute pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside. 2 Add the olive oil to the pan and swirl it around. Add the garlic and saute for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Saute, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale. 3 Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)-use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste. Yield
“Calcium absorption index (X±SEM) was highest for C. mustard greens (1.097±0.0532) and C. cabbage flower leaves (1.097±0.0532)”
calcium → absorption index → Chinese mustard greens
“Color of pressure cooked greens was considered inferior to conventionally cooked and microwave cooked samples”
pressure cooking → affects → color of greens
“A. viridans was present on squash, greens, okra, and southern peas, and its frequency of occurrence on vegetables suggests that plants are its natural habitat.”
Aerococcus viridans → found on → squash, greens, okra, and southern peas
“The protein and phytochemical contents increased and total carbohydrates decreased from seeds to microgreens”
protein and phytochemical contents → increase → from seeds to microgreens
“All microgreens species received high mean liking scores for acceptability by consumers (means ranged from highly acceptable to slightly acceptable).”
microgreens → received → high mean liking scores for acceptability