BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

SAUTEED GREENS, with roasted grapes, beets, capers, or nuts

By:


As seen in our 2013 NOVEMBER DINNER show, where we served it with pasta, either cavatelli or linguini.

Ingredients:

  • 1/2 fennel bulb, fresh, chopped small

  • 1 head garlic, sliced after removing sprout
  • 1 head chard ,escarole greens, or mustard greens, chopped or chiffonade, or combination of any two
  • 1/2 - 1cup water or light chicken stock
  • 2 tablespoons dried white grapes (sultanas) or your own "grasins" (slightly dehydrated red seedless grapes)
  • 1 roasted yellow beet, cooled and cut julienne, optional
  • 3 tablespoons capers, toasted pistachios, or pine nuts or combination of two, optional
  • Chef's Note: When using your own dehydrated grapes rather than raisins, the capers are a good foil to the sweetness.

     

Method:

Heat enough EVOO in large sauté pan to coat bottom of pan. Place over medium heat. Add fennel and garlic and cook until they are melted and translucent but not browned. Add greens and cook to wilt, adding stock/water as needed to make enough steam. Toss in dried grapes or raisins. Add beet, if using. Add capers or nuts,  if using. Keep it simple–they are good one at a time or in twos.

DEHYDRATED GRAPES OR “GRA-SINS” need commercial dehydrator  to do these



Ingredients:

  • 2 bunches washed and dried red or white table grapes, no seeds

Method:

Remove grapes from stem; place whole grape into dehydrator and dehydrate a full day on medium heat. When ready they will be slightly shriveled with some moisture left. They are not yet shelf stable like commercial raisins so plan to freeze them until you need them. They will freeze up to 6 months easily.




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