Serve this delicious and vitamin-rich side dish (loaded with vitamins A and C) with any entree, or toss it with cooked white beans and pasta, and maybe alittle grated Asiago cheese, for a lovely entree.
1 small headescarole
1 small bunchToscano or other kale
3tablespoonsextra-virgin olive oil
5 large clovesgarlic, sliced
¼teaspoon crushed red pepper flakes
Salt and pepper, to taste
1tablespoon grated orange zest
Cut off and discard the bottom 1inch of the escarole, then tear the leaves in half. Cut off and discard the tough stems from the kale, then tear the leaves in half. Wash the escarole and kale in plenty of water to remove any sand, changing the water as many times as needed until no grit or sand remains. Drain. Heat the oil in a heavy pot over low-medium heat. Add the garlic and cook for about 1 minute until just golden. Add the red pepper flakes, raisins, and capers. Add the escarole and kale leaves with any water clinging to their leaves. Sprinkle with salt and pepper. Using tongs, turn the greens to coat with the oil.
Cover and cook, using the tongs to turn the greens frequently until they shrink and are tender to your preference, about 10 minutes. Stir in the grated orange zest. Taste for seasonings.