Galician Greens
Recipe type: Gluten free, grain free, paleo, vegetable, side dish
Cuisine: Spanish
Prep time: 
Cook time: 
Total time: 
Serves: 4 side dish servings
Collard greens and kale with bacon, pine nuts, and raisins: a paleo and gluten-free tapa that's sure to please even the most adamant of greens-haters.
  • 4 slices thick-cut bacon, chopped into bite-size pieces
  • 2 cloves garlic, crushed
  • 3 cups chopped collard greens
  • ⅓ cup raisins + ⅓ cup boiling water
  • 3-4 cups chopped kale
  • ⅓ cup toasted pine nuts*
  • Salt and pepper to taste
  1. Place the raisins in a small bowl and pour the boiling water over them. Let them soak while you start cooking.
  2. Fry the bacon in a large skillet until crisp. Transfer to paper towels to drain, and return the skillet to the stove over medium-low heat. Add the crushed garlic and stir-fry for about a minute, until fragrant. Remove the garlic and discard.
  3. Raise the heat to medium and add the collards. Cook, stirring occasionally, until browned in spots, about 5-7 minutes. Be careful because they may "pop", or jump up and down in the center of the skillet. Add the raisins and their soaking water, stir to combine, and cover the skillet. Cook for about five minutes, stirring once or twice, until tender.
  4. Raise the heat to medium-high and add the kale. Toss to mix it well with the collards and raisins, and cook just until wilted, 2-3 minutes. Off the heat, stir in the bacon and pine nuts, and season to taste with salt and pepper. Serve hot.
*To toast pine nuts, place them in a small skillet over medium-low to medium heat and cook, stirring often, until browned and fragrant, 2-4 minutes. Don’t turn your back on them, because they can go from beautifully golden to too burnt quite quickly!
Recipe by A Calculated Whisk at