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Braised
Greens
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2
lb bunches kale, collard greens or Swiss Chard (cut into 2"
pieces, remove thick stems)
2 T water
2 T pine nuts, toasted
2 T dried cranberries
2 T Dulcet Madras Curry Sauce
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1.
Place greens and water in large skillet over medium high heat.
2. Cook until greens are wilted, about 5 minutes.
3. Drain off excess water.
4. Add the pine nuts, cranberries, and Dulcet Madras Curry sauce and
stir to heat thru.
Serves 4
From our test kitchen: To toast pine nuts, place nuts in dry skillet
over medium high heat, toss continuously until golden brown. Dried
cranberries can be substituted with raisins or currants. This makes
a lovely side dish to roasted turkey, chicken, lamb or pork.
To
contact us, please email GreatFood@DulcetCuisine.com
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