Mediterranean Greens

(from george_v_reilly’s recipe box)

(Note: The original recipe called for half a cup of each of the three types of olives, which we found overpowering. I’ve halved the quantities to one-quarter cup each.)

Source: Trader Joe's

Prep time: 15 minutes
Cook time: 45 minutes
Serves 4 people

Categories: vegetables

Ingredients

  • 1 lb Mustard Greens, Turnip Greens, Spinach, and Collard Greens
  • 1/4 cup sundried tomatoes, oil marinated & sliced
  • 2 Tbsp minced fresh garlic
  • Ground black pepper to taste
  • 2 Tbsp toasted pine nuts
  • 1/4 cup black olives
  • 1/4 cup pimiento-stuffed olives
  • 1/4 cup kalamata olives, pitted & sliced
  • 1/4 cup olive oil
  • 1 1/2 cups roma tomatoes, cut into strips
  • 1 cup vegetable or chicken broth

Directions

  1. Combine olives, sun-dried tomatoes, garlic, olive oil, and pepper in a large pre-heated skillet. Cook over high heat for 6-8 minutes, until boiling.

  2. Blend in roma tomatoes and heat 2 more minutes.

  3. Add greens and broth and continue to cook for 25-30 more minutes.

  4. Stir in pine nuts and salt to taste.

  5. Serve at once as an accompaniment or spoon over pasta and serve as a main course.

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