This is a versatile sauce from Farmer John’s Cookbook: The Real Dirt on Vegetables. Farmer John recommends it to stuff ravioli, mushroom caps or a roast. It can be a nice side dish or poured over other dishes, such as pasta.
1½ T. chopped raisins
1 T. salt
2 pounds greens, any one or mix
2-4 T. extra virgin olive oil
2 cloves garlic, peeled and smashed with a fork (so smashed, but whole)
4-6 anchovies, drained and mashed
2 t. rinsed capers
10 fresh black olives, pitted, cut in half
1/8 t. red pepper flakes
¼ C. grated parmesan
Soak raisins until plump. Bring a pot of water to a boil, add salt and then greens. Simmer until tender. Drain and run cold water over them to stop the cooking and squeeze out excess water when cool. Sauté garlic in olive oil but discard garlic at the end (this is done to flavor the oil). Add the cooked and drained greens and cook for 1 minute, stirring constantly. Add anchovy, capers and stir for 30 minutes. Set aside to cool, and then put the whole mix in a food processor. Add raisins, olives and hot pepper flakes and pulse in a food processer until mixture is finely chopped (but not pureed). You can also chop the ingredients with a large chef’s knife. Stir in parmesan and serve immediately.
Edible celebrates New Mexico's food culture, season by season. We believe that knowing where our food comes from is a powerful thing. With our high-quality, aesthetically pleasing and informative publication, we inspire readers to support and celebrate the growers, producers, chefs, beverage and food artisans, and other food professionals in our community.
