-
1
Melt the butter in a small saucepan over low heat.
-
2
When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat.
-
3
Line a fine-mesh strainer with a paper towl or cheesecloth and pour the butter through it, straining out the solids.
-
4
The butter can be used immediately or cooled and refrigerated in a sealed container.
-
5
Place the pine nuts in a dry skillet and toast them over very low heat, stirring or shaking the pan as needed, until they are golden and fragrant--about 5 minutes.
-
6
Cover the currants with the hot water to plump them.
-
7
Set aside.
-
8
Tear the kale leaves away from the stems, tearing along the length of each stem.
-
9
Discard the stems.
-
10
Cut kale leaves into thick ribbons 2 to 3 inches wide.
-
11
Separate the chard leaves and stems in the same way, saving a few of the stems to slice and saute with the greens.
-
12
Sort through the spinach;discard the stems and bruised or yellow leaves.
-
13
Keeping the greens separate, wash and dry them in a spinner.
-
14
Thinly slice the chard stems on a slight diagonal until you've sliced 3/4 cup (175 ml) stems.
-
15
Wash the stems.
-
16
Have everything ready before you saute the greens.
-
17
Heat the oil in a large saute pan.
-
18
Add the chard stems, garlic, water, and a pinch each of salt and pepper.
-
19
Sauce over medium heat for about 1 minute.
-
20
Add the kale and, using metal tongs to toss, saute for 1 minute more.
-
21
Add the chard, 1/4 tsp (1 ml) salt and a few pinches of pepper; toss over medium-high heat for 2 to 3 minutes or until the kale and chard are just tender.
-
22
(The pan will be overfull when you first add the kale, but the greens will quickly cook down.)
-
23
Lower the heat and add the brown butter, spinach, currants and pine nuts; cook until the spinach is just wilted.
-
24
Season with salt and pepper to taste.
-
25
Serve immediately, being sure to include the sweet pan juices.
