Sautéed seasonal greens with pine nuts and raisins from Fine Cooking Magazine, Dec 2016/Jan 2017 (page 70) by Luke Thomas

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rib roast with English mustard and fresh herb dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rionafaith on November 27, 2020

    Very good but this makes a lot. I used only 2 bunches of rainbow chard and even after cooking down there was tons. I did love the little pops of extra flavor from the raisins, etc. I added the cheese on top when serving but honestly I don't think it was necessary! This would be just as good without.

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