As we head into the holiday season I wanted to share a recipe for a non-traditional side dish that might accompany your ham, turkey, or any holiday favorite!  Having spent most of my adult life in the southeast, I grew to love my collard greens. 

 

Recipe Serves 4-6 people

 

Ingredients: 

• 1# Fresh farm spinach, roughly chopped

• 3 Large cloves of garlic, minced very small

• 2 Small heads of baby fennel, small diced

• 2 Large shallots, small diced

• Pinch of chile flakes

• ¼ Cup apple cider vinegar

• 3 Tablespoons brown sugar

• 2 Tablespoons golden raisins 

• 2 Tablespoons unsalted butter

• Salt and black pepper to taste

 

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In a large cast iron skillet, saute your garlic, shallot, baby fennel, in olive oil until soft and aromatic.  Deglaze the pan with your apple cider vinegar, brown sugar, and chile flake, and golden raisins. Let reduce by half. Toss in your chopped spinach and wilt slightly. 

 

Spinach is so tender you do not need to cook it for very long.  When your spinach is wilted, toss in your butter, and stir gently until the butter is well mounted into the spinach.  Season with salt and pepper as you wish, and serve it up next to any main dishes on the table!