- 2 bunches chard or kale (I prefer Lacinato, also known as dinosaur kale)
- 2 tablespoons extra virgin olive oil, plus more for drizzling
- 1 shallot, minced
- Salt, to taste
- 2 large cloves garlic, minced, plus 1 whole clove
- Pinch of red pepper flakes
- 2 teaspoons balsamic vinegar
- 1/2 cup kalamata olives, chopped
- 1/4 cup Sultana raisins
- 1 teaspoon brown sugar
- Chicken broth or water, as needed
- Freshly ground black pepper, to taste
- 1/4 cup toasted pine nuts
- Shaved Parmesan cheese, for garnish
- Slices of artisan bread
Strip kale or chard leaves from the thick stems. Discard stems and wash leaves well. Shake water from them but don’t worry about drying them well. Slice into long, thin (about 1/2-inch) strips. Heat oil over medium-high heat and sauté shallots until soft. Add a pinch of salt and then garlic and red pepper flakes. Mix well and cook for another minute.
Raise heat to high. Add greens with the water still clinging to them. Add vinegar, olives, raisins, brown sugar and a few tablespoons chicken broth or water. Stir, cover and let greens cook down for 5 minutes. Stir, add more liquid if greens are dry, cover and cook for 5 to 10 more minutes. The greens should be tender and taste a little bit sweet-and-sour.
Add salt and pepper to taste. Toss in pine nuts and garnish with cheese and a drizzle of oil. Toast bread and rub with a half of a piece of raw garlic and then drizzle with olive oil. Pile on greens and serve.