Shannon and I were visiting my brother and his wife last week, giving me an opportunity to play further with greens.  Their CSA delivered them a clutch of beautiful orange, yellow, and purple carrots.  Andrew is all about his carrot greens, which is convenient since they’re super high in potassium, Vitamin K, magnesium, etc.  We also had on hand a bunch of beets, so I tore the greens off of them (high in Vitamin A, as well as K) and tried to figure out what to do.  Andrew and I then came up with the following, Thanksgiving-inspired dish.

Smoky Greens with Cranberry and Pine Nuts

• two bunches of carrot, beet, or any other green
• cup of dried cranberries
• quarter to half cup of pine nuts
• one large yellow onion
• olive oil
• garlic
• paprika, chili powder, cumin, salt & pepper

Chop onions and saute over low heat until soft.  Add garlic and infuse the oil.  If your greens include eatable stems (like the beets), chop them finely and add them to the oil for a couple of minutes.  Chop the greens roughly, add them to the pan, and turn the pan up to medium.  Add spices to taste, going heavy on the paprika.  Remove and cover.  Dry toast the pine nuts in a separate pan by holding the pan over a low flame and shaking it constantly.  When most of the nuts have a toasted streak or two on them, remove and stir into the greens.  Stir in the cranberries.  Dig it.