Rough Country Greens

This recipe stands well on its own, but is also included in a delicious holiday treat- Cornbread Pudding with Rough Country Greens.

These greens can be made ahead and refrigerated.

Cook to Cook: If you prefer fresh greens to frozen, use 1 1/2 pounds fresh collard greens or 2 fresh pounds fresh spinach. Steam either one until tender, cool and squeeze out excess liquid.

Ingredients

Rough Country Greens

• Good tasting extra-virgin olive oil

• 1/2 medium to large onion, cut into 1-inch dice

• Salt and freshly ground black pepper to taste

• 1 very large or 2 smaller heads escarole or curly endive washed well and chopped into 1-inch pieces

• 1 10-ounce package chopped frozen collard greens or spinach (no need to defrost), or fresh (see Cook to Cook)

• 4 large garlic cloves, minced

• 1 teaspoon dried oregano

• 2 teaspoons dried basil

• 1/3 cup raisins or Craisins

Instructions

1. Lightly film the bottom of a 12-inch, straight-sided sauté pan with olive oil and heat over medium-high. Add the onions, salt, and pepper and cook until the onions begin to brown. Stand back and drop in the escarole and collards.

2. Stir the greens until wilted. Cook away all their liquid, then add the garlic, oregano, basil, raisins and one half-cup of water. Lower the heat to medium-low and simmer, stirring occasionally. When all the water is cooked away, add another one half cup and simmer it away. Repeat adding water and cooking it away until the greens are tender, another 5 to 10 minutes. Remove from the heat and cool. Refrigerate, covered, if not using immediately.