Sautéed tender greens with pine nuts and currants from The Best Vegetable Recipes by Cook's Illustrated Magazine

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Notes about this recipe

  • lorloff on May 10, 2021

    This was very delicious. It worked perfectly. I had ramps from the farmer’s market. Another time I added minced shallots. I added them together with the garlic and pine nuts. I put in just under a 1/2 cup of the pine nuts, doubled the currents and added 2 Tablespoons of lemon juice at the end per Romero Vegan cooks World which was a great addition. Will make again. Two pounds of greens (spinach, baby kale, baby chard) cooked down perfectly in my large Le Creuset pot.

  • Moniquelfp on March 09, 2013

    Delicious. I used a mix of baby spinach, chard, and kale greens.

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