Sicilian Empanada Of Slow Cooked Greens With Olives, Figs And Capers

Serves 4 to 6

2 pounds mixed cooking greens
1 garlic clove- minced
½ cup minced onion
2Tbsp. good olive oil
4 anchovies, minced
1 Tbsp. capers
¼ cup pitted Kalamata olives
¼ cup raisins of any kind- I use dried figs at HHI
Pinch of crushed red pepper
Salt and Pepper to taste

1. Clean the greens of any large stems and rinse. Bring a large pot of water to the boil and lightly salt it. Get a bowl of ice water. Cook the greens in the water for about 3-5 minutes, remove and plunge into the ice water.

2. Squeeze dry and rough chop the greens.

3. Heat the olive oil, add the onion, garlic, and cook until translucent. Add the greens and the crushed red pepper. Cook about five minutes, turn off the fire and add the anchovy, capers, raisins or figs and olives. Taste and season with a bit more salt and pepper. Serve warm or room temperature or cool and store for use as a bruchetta or pizza topping.

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