Tuesday, March 11, 2014

Spinach and/or Swiss Chard with Pine Nuts and Honey Roasted Garlic


1 bulb of garlic cloves
2 t honey
2t extra virgin olive oil
3 T butter
1 bunch of spinach + 1 bunch swiss chard
2T pine nuts
sea salt and black pepper

Preheat the oven to 350 degrees F.

Cut the top 1/2 inch off each head of garlic, exposing the cloves. Set the garlic in the center of a square of heavy aluminum foil. Pour 1 teaspoon of the honey and 1 teaspoon of the olive oil over the garlic, replace the tops, and fold up the sides of the foil to make a package, crimping the top tight. Bake until very tender and golden, 40 to 45 minutes.

Transfer the baked garlic to a bowl, including all the juices in the foil pouch. When cool enough to handle, remove the garlic heads and carefully pop out the garlic cloves by pushing up from the bottom; try to keep the cloves intact. Add the remaining teaspoon honey and tablespoon olive oil and gently stir to combine.

Wash chard and spinach. De-vein chard and throw away the stalks. (You can do this by holding onto the bottom of the stalk with one hand and going to the other end of the leaf with your other hand, leaving the stalk and main vein behind.) Chop chard into pieces about the size of spinach leaves.
Heat a very wide skillet over medium heat, and add the butter and pine nuts. When they begin to sizzle and turn golden brown, add half of the Swiss chard. Cook, stirring, until the greens wilt, a minute or two. Add the remaining greens. Once all of the spinach/chard is wilted, season with salt and pepper, and cook until most of the liquid has simmered off, another 2 to 3 minutes.

Add the honey-roasted garlic to the chard, mix very gently to combine, and serve.
*You can also use all spinach or all swiss chard. I like the mixture.

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