Sauteed Greens with Raisins Fennel And Walnuts
This dish actually landed me a very important position at Whole Foods Market as the Healthy Eating Educator back in 2010. I had to do a cooking demonstration for upper management and it was such a winner. It is still a staple in my home and I hope it will be in yours too. Serves 2 as a meal, 4 as a side

Ingredients
1 large bunch of kale or collard greens chopped fine
2 ribs celery, sliced
1/8 Cup raisins, apples or pears
1/4 Cup toasted walnuts
1 Cup chicken or vegetable stock
5 cloves of garlic
1 Tablespoon fennel seeds
1 Tablespoon ghee, coconut oil or olive oil
¼ teaspoon fine grain celtic sea salt

Method

1. Prepare and measure out all ingredients.

2. Wash and slice kale/collards in thin slices by piling the greens on top of each other and rolling them tightly as if you were rolling a burrito. Slice thinly from top to bottom. Slice celery.

3. Mash and chop garlic. Toast walnuts in a dry pan on medium heat until fragrant and toasted- being careful not to burn. Rough chop them so you have slightly smaller pieces but still hearty. Set aside.

4. In a large pan on medium heat, melt your oil. Add garlic, fennel and greens.Toss to mix and sauté 3-5 minutes.

5. Add chicken/veg stock and cover for 5 minutes until greens are tender. Add celery and raisins and simmer another 2 minutes. Taste and cook for more time if you prefer your greens more tender. Just before serving, add salt and walnuts and toss well to mix.