Grandmas Greens Catalan Style With Toasted Pine Nuts And Raisins Recipes

GLAZED TURNIPS WITH GOLDEN RAISINS

Steps:

• Saute 11/2 pounds chopped peeled turnips in olive oil over medium-high heat until tender, 8 minutes; season with salt. Add 1/2 diced red onion, 1/2 teaspoon chopped rosemary and a pinch ofred pepper flakes; cook 2 minutes. Add 3 tablespoons each white wine vinegar, honeygolden raisins. Cook, stirring, until the turnips are glazed, 1 to 2 minutes. Toss with chopped parsley; season with salt.

BEET GREENS WITH RAISINS AND PINE NUTS

Steps:

• Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
• Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
• Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
• Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
• Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
• Add the beet greens, allspice and garlic.
• Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
• Stir in the drained raisins and season with salt and pepper to taste.
• Transfer the greens to a serving platter.
• Sprinkle with the croutons and serve hot.

CANNELLONI WITH SPINACH, RAISINS AND PINE NUTS

Steps:

• If using fresh spinach, rinse but do not drain. Cook, covered in a large saucepan over medium heat in the water clinging to the leaves, till wilted, about 4-5 minutes, stirring a few times.
• Transfer the spinach to a colander and drain, when cool enough to handle, squeeze out the excess moisture. finely chop the spinach. (if using frozen, thaw and press out excess moisture).
• Heat 2 T of the olive oil in a large skillet over low heat.
• Add the garlic, pine nuts, raisins and ham, if using, and cook till the pine nuts and garlic are golden, 3-5 minutes.
• Add the chopped spinach and cook for about 1 minute, stirring to distribute all the ingredients evenly.
• Season the spinach with salt and pepper to taste, transfer it to a bowl and set aside.
• Melt the butter with the remaining 1 T olive oil in a heavy, medium sized saucepan over medium low heat.
• Whisk in the flour and cook, whisking for about 2 minutes.
• Add the milk in a steady stream, and bring to a boil over high heat, whisking constantly.
• Reduce the heat to low and simmer, whisking occasionally, till the sauce thickens, about 2 minutes.
• Stir in the nutmeg and season with salt and pepper to taste.
• Set about 1/2 cup of the spinach mixture aside.
• To finish off the filling, stir 2/3 cup of the sauce into the remaining spinach, set the rest of the sauce aside.
• Preheat oven to 400°F; lightly butter a 12x9 gratin dish or shallow ceramic baking dish.
• Bring 5-6 quarts water to a boil over high heat.
• Place a large bowl of ice water next to the pot.
• Working in two batches, boil the sheets of pasta, stirring to separate them, till al dente - about 2 minutes for fresh pasta and about 6 minutes for no boil lasagna noodles.
• Using tongs, transfer the noodles to the ice water to stop the cooking.
• Lift the noodles from the water, shaking off excess and lay them flat on a dry linen towel.
• Repeat with the remaining pasta, bringing the water back to a rolling boil before adding the second batch.
• Pat the pasta dry with paper towels before filling it.
• Place about 1/4 cup of the spinach filling close to one end of a noodle (if using lasagna, use the long end), shaping it into a compact log.
• Starting with a long end, roll up the noodle, then cut it in half crosswise.
• Place the filled noodles seam side down in the prepared dish.
• Repeat with remaining noodles and filling.
• The filled noodles should fit snugly in a single layer.
• Stir the reserved 1/2 cup of spinach and any of the filling you may have left over into the served sauce and spread evenly over the cannelloni.
• Sprinkle the cheese evenly on top.
• Bake till the cannelloni are hot and the top is browned and bubbly, about 25 minutes.
• If you'd like the top more browned, pass the dish under the broiler for a few minutes.
• Let cool for a few minutes then serve straight from the baking dish.