All green, leafy goodness should taste as good as this. The mingling of flavors and textures make every bite a tasting adventure of what pops out next.
Serves 6
¾ cup golden raisins
¼ star anise
1 whole clove
½ cup dry white wine
2 Tbsp pine nuts
3 oz thinly sliced prosciutto, cut crosswise into ¼-inch strips
4 Tbsp extra-virgin olive oil
1 small yam, peeled, cut into ½-inch cubes, about 1 cup
Kosher salt and freshly ground black pepper
1 bunch chard or kale
1 Tbsp garlic, finely chopped
- Combine the golden raisins, star anise, and clove in a small jar. In a small saucepan, bring the wine to a boil. Pour over the raisins and cool. Let stand for 30 minutes. (Covered, raisin mixture can be refrigerated for up to one month.) Remove the star anise and clove before using.
- In a large sauté pan on medium-high heat, brown pine nuts (2–3 minutes), shaking to brown evenly. Remove to plate and cool. In same pan add the prosciutto and sauté for about a minute to crisp. Remove to bowl. In the same pan, heat 2 tablespoons of oil over medium heat and sauté yam cubes until slightly browned, about 5 minutes (but hold their shape). Salt and pepper to taste. Remove to bowl with prosciutto.
- Cut the thick stems from the kale or chard and discard. Stack the greens in batches and cut crosswise into 1-inch strips. Set aside. Add 1½ tablespoons oil into the pan and heat over medium-low heat. Add the garlic and cook until softened but not brown, about 1 minute. Add one half the chard greens, season with salt and pepper, cook 3–5 minutes over medium-low to medium heat, until the chard wilts to about half its original volume. Add remaining chard and cook until wilted and tender, 5–10 minutes.
- Add pine nuts to bowl with yams and prosciutto. Add 2-3 tablespoons of raisins with their liquid and toss. Season to taste with salt and pepper. Add to pan with the greens, toss and serve.
