Prep Time: 20 Minutes
Cook Time: 15 Minutes
I love Italian food and especially Italian greens. The puntarelle, radicchio, and escarole greens are grown locally in my area. At home I cook my Mediterranean Greens using Dinosaur kale, collards, and purple Red Russian varieties. In this recipe I have used Dinosaur kale, but any mixture of Mediterranean Greens can be substituted. I have also made this recipe combining the three greens. This is a wonderful Mediterranean dish and I hope you will try it at home sometime.
Ingredients:
- 2 Tablespoon extra virgin olive oil
- ½ Cup onions, finely minced
- 2 Pounds greens, center rib removed and washed but not dried
- ¼ Cup raisins
- ¼ Cup olives, finely chopped
- 1 to 2 Tablespoon balsamic vinegar
- Fresh ground black pepper
- 1 Shallot, sliced thinly
- 4 Tablespoons capers
- ½ Pound wild mushroom, cleaned thoroughly and chopped
- 1 Cup cooked garbanzo beans
- 6 Fresh tomatoes, cut into ¼ inch pieces
- 2 Cups fresh broccoli, clean, cut, and steamed
- 1 Cup sunflower seeds
- ½ Cup raw almonds
- 2 Cups water
- 3 Tablespoon lemon
- 3 Tablespoon arrowroot
- ½ Teaspoon sea salt
- 1 Teaspoon agave
- 1 Tablespoon olive oil 6 Cups Ziti pasta, cooked
Prepare:
- Steam broccoli until tender, drain and set aside
- In a preheated frying pan, sauté mushroom with 1 Tablespoon extra virgin olive oil for 5 minutes or till well cooked. Set aside.
- Cook Ziti pasta according to directions on box, drain, rinse, and set aside
- Heat oil in a sauté pan over medium heat
- Add onions and shallot sauté for 3 to 4 minutes, until it turns translucent
- Add the greens and tomatoes sauté for 1 minute
- Add the raisins and cook until the greens turn bright green
- Stir in olives, broccoli, garbanzo beans and mushrooms, cook 1 minute
- Remove from heat and let cool for 3 minutes
- Add balsamic vinegar and extra virgin olive oil
- Adjust seasoning by adding more vinegar, oil, or pepper as necessary
Prepare 1 Day Before:
- Bring 2 cups water to boil and blanch almonds for 1 minute
- Place almonds and water in blender and blend until very smooth
- Add lemon, arrowroot, sea salt, agave, and olive oil to blender
- Blend until smooth, 1 to 2 minutes
- Add blended ingredients to saucepan, cook over low heat, stir until it thickens
- Put in a bowl and refrigerate overnight, till set
Serve:
- Add pasta to a dinner size plate
- Top with cooked Mediterranean Greens
- Sprinkle with sunflower seeds and capers
- Break up the Ricotta cheese and sprinkle over top
Makes 8 Servings
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Sounds delicious
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Amazing I know what I am cooking tonight for dinner
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Yummy and I adore greens.
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How delicious sounding. I have to make this soon.
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This really sounds good. Love greens.
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This looks amazing