[simonj]

The meal itself is a nice variation on the Northern European theme of pork and brassica like our bacon and cabbage or Dutch Rookwurst and borecole.
I served the greens with pork, breadcrumbs and apple.

The greens are the main part of the meal, based on a Catalan dish called Acelgas con Pasas y Pinones.


Normally its made using chard and other greens sweetened with raisins and crunch added from nuts.

It's a seasonal meal for me as I used the pine nuts left over from the nettle pesto and tidied up the leaves on my Tipperary Turnips and winter cabbage's. I use a real mix, a medley of greens.

This side dish serves 3-4.

For the Acelgas con Pasas y Pinones you will need:
12oz-1lb of Garden Greens like chard, cabbage, turnip or beetroot tops. Later in the year I would use kale
4 tablespoons raisins
3 tablespoons pine nuts
2 tablespoons Donegal Rapeseed oil
About half an onion (whats left from the pork dish really)
2 garlic cloves, crushed or finely minced
1 teaspoon dried oregano

Preparation
Cut the greens chiffonade.
In a medium pot, bring a pint of water to a boil. Add greens, stir to submerge, and boil gently, uncovered, for 10 minutes, stirring several times to make sure the greens are cooking evenly.

After 10 minutes, drain greens in a colander (press on them once or twice with the back of a spoon to remove extra water) and set aside.
Soak raisins in a small amount of the hot water and set aside.

I generally take a break at this point, let the greens drain until you relax, maybe get a baked dessert ready etc. and wait while the pork cooks off

About 10 minutes from when you expect the pork or other parts of your meal to be done, continue with the recipe.

Heat a large dry heavy pan and toast pine nuts over medium-low heat, stirring frequently, until light brown. Do not walk away while they are cooking or they might scorch. Remove nuts from pan and set aside.

Heat the Donegal Rapeseed oil in same pan and sauté the onion for 3-5 minutes, or until soft and just beginning to color. During the last minute of this cooking time, add garlic and oregano, so as not to scorch the garlic.

When onion-garlic mixture is done, add drained greens to the pan and stir to combine. Drain raisins and add them, cooking on medium and stirring a minute or two to evaporate any extra water that has accumulated.
Stir in pine nuts and serve

Traditionally of course the meal is cooked using olive oil, and Catalan olives are fantastic - but this is local, regular farm food.
They use olive oil simply because it is available, so I really feel we should try cooking with our own rapeseed oil to reduce food miles and support our own farmers.

For more pics and the pork recipe etc see my blog, link in signature

[Sive]

Sounds delicious, but that photo could easily find itself moved to "pests and diseases" and have everyone wondering what little pests had invaded your kitchen !

[simonj]

Better?

[Sive]

Much! I'm glad I've had my lunch. Your recipes always make me hungry.