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

  • tender greens e.g. spinach, beet greens or Swiss chard
  • pine nuts
  • currants

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

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

  • lorloff on May 10, 2021

    This was very delicious. It worked perfectly. I had ramps from the farmer’s market. I added them together with the garlic and pine nuts. I put in 1.5 times the pine nuts 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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