Friday Foodgasm: Warm Greens

by Rachel on June 18, 2010

Good morning, friends! I know it’s sort of hard to transition from heavy topics back to our regularly scheduled programming…but I generally like to follow up any deluge of emotions with really good food. I figured we could eat well, move on from Dad’s Gay!, and file this under “girls who eat their feelings.”

Oh and the more emotional you are, the better your feelings should taste…so today they taste really damn good.

If you think you don’t like veggies or you’re simply sick of salads and you have no desire to put produce in your smoothie, please…allow me to help you.

The following salad is seriously ridiculous. I was inspired by a dish I had gotten on the Whole Foods hot bar a few times that uses rainbow chard and golden raisins. I decided I could do them one better, and I’m pretty sure I did.

When you’re at the grocery store this weekend, please pick up:

  • A shit-ton of any greens you like: spinach, kale, chard (Dad’s Gay! rainbow chard?)
  • Dried dates
  • Pine nuts
  • Butter and olive oil
  • Sea salt and pepper


Heat a pan and add one teaspoon of olive oil and 1/2 tbsp butter and add the greens. You need both the olive oil and the butter to make this foodgasmic; that’s your money shot, so don’t skip this combination!

Saute the greens for about three minutes until they’ve cooked down. Toss in the pine nuts and dates cook for another couple minutes. Grind fresh pepper and sea salt over everything and serve yourself a healthy bowl of green heaven.

This is so good.

The huge amount of greens I used in the first picture actually cooked down to about two servings. You don’t need very much of the pine nuts or dates — I did a tablespoon of nuts and a tablespoon of dates — they add just the right texture and flavor. The dates are really clutch, giving it just the right amount of chewiness and sweetness to balance the more bitter greens. I also love how kale and chard both have a bit of a crunch factor to them.

You can eat it as a side dish, but I’ve been topping it with protein. Chicken is good, but a spicy Italian brat is better, let me tell you. And yesterday I threw some chickpeas in the mix and, well, that certainly did not hurt. It’s pretty can’t-miss if you have vegetarians coming to dinner!

It also warms up really well. I’ve just been putting the leftovers in the microwave and they are still great the next day!

Basically, I just love everything about this, in case you can’t tell.

This has basically been my I-can’t-go-three-days-without-eating-this recipe for the past two weeks and I knew it was time to share! Please…go forth and ‘gasm.

{ 5 comments… read them below or add one }

1 sarah @ syrupandhoney June 18, 2010 at 9:07 am

Yuuum! I’m also a big fan of the olive oil/butter mix. The best of both worlds.


2 Nikki June 18, 2010 at 9:20 am

Looks nom-tastic!! I’ve been sauteeing kale a lot as a side (lemon juice, olive oil, garlic, sea salt and cracked pepper) but haven’t added anything else to it. I love pine nuts and dates, but didn’t think to use them. haha. Thanks for the suggestion, this looks fab!
Oh yes, the butter/olive oil combo is amazing!


3 Bess June 18, 2010 at 10:15 am

Toasting the pine nuts will kick up the flavor even more. Now that’s how Greenie likes to get her greens :)


4 shelby @ eatdrinkrun June 18, 2010 at 10:17 am

Okay, so…don’t the greens get soggy and stringy and weird? Do you have to dry them really well before cooking them? I’ve tried making sauteed greens a couple of times and never really liked the results. The bottom of the pan gets all watery and gross. Maybe the butter-olive oil combo is what I’ve been lacking? Hmm. Food for thought. :)


5 Trinidad Pena June 18, 2010 at 1:30 pm

I firmly believe that pine nuts make EVERYTHING taste good. I mean look at pesto! It makes everything so yum! This made me hungry!! Great pics!!


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