A CSA member (Hi Nancy!) sent me a recipe from an old vegetarian cookbook. It sounded elegant, simple and delicious so I had to try to make it! It is basically sauteed greens tossed in a sauce of brown butter, currents (I used raisins) and nuts.

Greens with Brown Butter, Raisins and Nuts Adapted from Field of Greens by Annie Somerville.

• 3 Tablespoons Brown Butter
• 2-3 Tablespoons raisins or any dried fruit
• 2-3 Tablespoons any nuts or seeds, I used pecans
• 2 large bunches of greens, kale, chard, collards, spinach or any mix (I used collards and spinach) washed chopped. I chopped up my stems, you can discard the stems if you don’t like them.
• Olive oil for sautéing, salt and pepper and red pepper flakes if you want a little heat

To make the brown butter put the butter in a deep sauce pan, deep so it doesn’t splatter everywhere and just heat it until it’s brown. Stand at the stove and watch it. If you walk away it might burn, the browning happens pretty fast. It goes from this…

….to this in a couple minutes. It doesn’t look that brown in the photo but you can smell the toasty nutty butter. Stop before it gets too dark or it might taste burnt.

Chop your greens and cover your raisins with some hot water, just a little water, you want to plump them just a little you don’t want them mushy, and chop your nuts too.

Get a big pan and heat your olive oil and add the greens.

Let the greens cook a little bit until they wilt then add most of the brown butter, raisins (I added the soaking water, but you can drain it if you want) and nuts and toss until the greens are wilted/cooked to  your liking, taste it for doneness and if it needs salt and pepper or more of the brown butter and mix it up really well.

This fork is loaded with a perfect bite, some greens with nice taste texture from the nuts and sweet chewy from the raisins and the brown butter is elegant in the background. Yum.

I had some roasted cauliflower so I added that to the finished dish and it was soooo good. I think any vegetable would be great prepared with the brown butter and raisins and nuts as a dressing.