Greens Galore

Guilt overwhelmeth me when we don’t use everything from our CSA bounty each week. OK, I don’t feel very bad about not using all the radishes this week (we are all radished-out around here) but to let beautiful fronds of kale and chard go bad is simply unacceptable. Enter, Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table and their recipe for Wilted Spinach Salad with Pecans and Asiago (with several substitutions). Mmmmm, green goodness.

Wilted Spinach Salad with Pecans and Asiago
10 oz Spinach (approx 10 cups loosely packed—I used a mix of Chard & Kale
1 TBSP Olive Oil
2 Garlic Cloves
¼ C Raisins or Currants (I used Raisins)
1 C Toasted Pecans (I used Pine Nuts—Walnuts would also be good)
½ C Finely Grated Asiago or Parmesan Cheese (a generous sprinkle of nutritional yeast makes this vegan)
Salt & Pepper (Red Pepper Flakes also taste great if you like spice)
Lemon Wedges

Rinse and drain the greens. Heat the oil in a skillet or saucepan and cook the garlic for a few seconds, until sizzling. Add as many greens as the pan will hold and cook, stirring often. As it wilts, keep adding more greens until they are all in the pan. Cook until just wilted but still bright green.

Place greens in a serving bowl or on individual plates and top with raisins, pecans, and grated cheese or nutritional yeast. Sprinkle with salt and pepper. Serve with lemon wedges