Spicy Braised Greens with Raisins and Pine Nuts

We haven't been eating a lot of meat lately.

I'm currently reading the Omnivore's Dilemma and I fear I will never again be able to buy regular (feedlot) meat with a clear conscience. I won't get into the specifics here, but if you're interested, I suggest you read the book.

However, it's Friday and we felt like a treat, so tonight we bought a couple of steaks from the Co-Op (so the meat is local, free range, grass fed, without antibiotics or hormones) to celebrate the start of the weekend.

To go with the steak, we made garlic bread from Joe's awesome whole wheat sourdough that he made yesterday (side note: before baking the bread, he sprinkled the top with ground flax seed because he knew it would make me happy. We have a lot of flaxseed from our CSA and I'm always looking for ways to use it).

We got kale in the CSA this week, so we made Spicy Braised Greens, from Skinny Bitch in the Kitch. It's a vegan cookbook, and I've made a couple of really good recipes out of it, this being one of them. In their recipe, they recommend serving the greens over a pile of spaghetti squash, which we've done in the past and it makes a really hearty winter meal.

I'm already really happy that I'm doing this blog, because EVERY SINGLE TIME we make this (including tonight), I ALWAYS FORGET that it's too spicy for me. I should add just half a chipotle instead of a whole one. Hopefully I'll remember now that I've documented it here. Even though it was too spicy it was still really delicious, but I needed to have a glass of milk handy. Joe thought it was fine though, so if you like spicy food, go ahead and add one whole chipotle (or two, if you dare!).

Spicy Braised Greens with Raisins and Pine Nuts

adapted from Skinny Bitch in the Kitch

Serves 4

2 tablespoons refined coconut oil (olive oil would work fine as well)

2 cloves garlic, minced

1/2 to 2 canned chipotle chilies in adobo sauce, seeded and minced

1 1/2 bunches (about 12 ounces) kale, chard, mustard greens, collard greens, or a combination, cut into 1/2 inch strips

1 to 1 1/2 cups low-sodium vegetable stock (or chicken stock, if you don't need it to be vegetarian)

1/2 teaspoon fine sea salt (or whatever salt you have)

1/3 cup raisins (we've also used dried cranberries)

1/4 cup pine nuts

Put the coconut oil in a large, deep pot and turn the heat to medium. When the oil is heated, add the garlic and chipotle and cook for one minute. It will smell awesome. Add the greens, a handful at a time, stirring to coat with the oil. When all the greens are in the pot, add one cup of the stock, the salt, and the raisins. Turn the heat up and bring to a boil. Then reduce the heat to a simmer, cover, and cook for about 10 minutes, until the greens are tender (if using collard greens, expect them to take about 5-10 minutes longer). Check the pot periodically and add more stock if it dries out. Stir in the pine nuts, and serve.