Mediterranean Greens
(from george_v_reilly’s recipe box)
(Note: The original recipe called for half a cup of each of the three types of olives, which we found overpowering. I’ve halved the quantities to one-quarter cup each.)
Source: Trader Joe's
Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people
Categories: vegetables
Ingredients
- 1 lb Mustard Greens, Turnip Greens, Spinach, and Collard Greens
- 1/4 cup sundried tomatoes, oil marinated & sliced
- 2 Tbsp minced fresh garlic
- Ground black pepper to taste
- 2 Tbsp toasted pine nuts
- 1/4 cup black olives
- 1/4 cup pimiento-stuffed olives
- 1/4 cup kalamata olives, pitted & sliced
- 1/4 cup olive oil
- 1 1/2 cups roma tomatoes, cut into strips
- 1 cup vegetable or chicken broth
Directions
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Combine olives, sun-dried tomatoes, garlic, olive oil, and pepper in a large pre-heated skillet. Cook over high heat for 6-8 minutes, until boiling.
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Blend in roma tomatoes and heat 2 more minutes.
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Add greens and broth and continue to cook for 25-30 more minutes.
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Stir in pine nuts and salt to taste.
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Serve at once as an accompaniment or spoon over pasta and serve as a main course.