Sautéed Greens with Pine Nuts and Raisins

Greens with Cashews
Greens with Cashews. Image via

We are collaborating with fellow CSA member and founder of EZeating, Chef Tara Wood, to highlight a few recipes that use veggies from our CSA deliveries. She has collected a series of delicious recipe suggestions, so keep you eyes peeled over the next few weeks for new ways to eat your way through summer. Enjoy this recipe with this week’s Swiss Chard and Garlic!

1/4 cup pine nuts
2 Tbsp olive oil
4 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/2 cup dry white wine or water
Salt and pepper to taste

1. Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2. Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won’t take long for the garlic to begin to brown. Add back the pine nuts, add the raisins and the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

3. Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water)—use a little more wine if you are cooking collards, a little less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Serves 2, can easily be doubled.

Image and recipe via

*In the box Lewis Waite Farms

In the Box: Summer, “Pre-week”

Radishes! image via Golden Earthworm Organic Farm

Golden Earthworm Veggie Share*
Lettuce Mix – 1 bag
Spinach – 1 bag
Mustard Mix – 1 bunch
Radishes – 1 bunch
Collards – 1 bunch
Chive Blossoms – 1 bunch
Oregano – 1 bunch
Toscano Kale – 1 bunch
*Contents of the share may fluctuate over the week.

Milk Not Jails
-For those already signed up for a dairy share, pick up your dairy share!
-Everyone else, sample fresh local milk & yogurt products! Maybe even sign up for a dairy share… details below.

Welcome to Summer 2013!

Thanks for joining us! Great news abounds at the beginning of the season, so make sure to sign up for the Sunnyside CSA Yahoo Group—you’ll get only important info, never spam. Our website can answer lots of questions, especially the CSA Details and Volunteer sections. You can also Contact Us with questions, comments or suggestions!

*In the box

In The Box: Summer, Week #2

Vegetable Share
Baby Arugula – 1 bag
Romaine Lettuce – 1 head
Boston Lettuce – 1 head
Swiss Chard – 1 bunch
Garlic Scapes – 1 bunch
Collards -OR- Japanese Salad Turnips – 1 bunch
As always, please keep in mind that the list is subject to change, depending on what’s going on at the farm.

Fruit Share
TBD… (stay tuned)

Milk Not Jails Share
Today is a pick up for dairy!

What the veg?

Collard greens

Long a staple of the Southern United States, collards are leafy green vegetables that belong to the same family that includes cabbage, kale and broccoli. Although they are available year-round they are at their best from January through April. Their dark blue-green leaves are smooth in texture and relatively broad, distinguishing them from the frilly edged leaves of kale.  Some describe collards to be bitter, though many find they have a mild, almost smoky flavor.

1 cup of boiled collard greens (190 grams) has 50 calories, 23% of RDA calcium, 44 of folate, 21% of dietary fiber and 57% of vitamin c. Studies  have shown that eating 3-5 weekly servings of cruciferous vegetables, such as collards,  reduce the risk of prostate, colorectal and lung cancer.

Collard greens are an excellent source of vitamin A, vitamin C, manganese, folate, dietary fiber, and calcium. In addition, collard greens are a very good source of potassium, vitamin B2 and vitamin B6, and a good source of vitamin E, magnesium, protein, omega-3 fatty acids, vitamin B1, vitamin B5, niacin, zinc, phosphorus, and iron.

Wrap unwashed greens in damp paper towels. Refrigerate in a plastic bag, in the crisper, up to 5 days. The sooner they are eaten, the less bitter they will be.


Collards have been cultivated since the times of the ancient Greek and Roman civilizations. While collards may have been introduced into the United States before, but the first mention of collard greens dates back to the late 17th century. Collards are an integral food in traditional southern American cuisine.

Cooking tips:
Strip leaves from stems and discard stems. Rinse well. Boil, steam and microwave (cook just until wilted). Add to soups. Chop cooked collards for stuffings. After cooking, chill to serve cold with olive oil and lemon juice.
Leaves that are smaller in size will be more tender and have a milder flavor.

Drizzle cooked collard greens with olive oil and lemon juice.

Use lightly steamed, cooled and chopped collard greens as a filling in your sushi vegetable rolls.
Sautee with tofu, garlic and chili pepper.

Mustard greens, kale, bok choy

6-7 cups raw = 1.5 cups cooked