Thanksgiving extras...

Sautéed Chard & Kale with Sweet & Sour Raisins

Serves 8-10

INGREDIENTS

2-3 tbs olive oil

2 shallots, minced (can substitute red onion)

½ cup raisins

2 tbs white sugar

¼ cup red wine or sherry vinegar

A little thyme, picked

¼ cup olive oil

4 heads chard, cleaned and chopped

3 heads kale, cleaned and chopped

Salt & pepper to taste

PREPARATION

1. In a medium pot, heat the 2-3 tbs olive oil. Add the shallots, and sauté until soft.

2. Add the raisins, sugar, and vinegar and cook over medium heat until the raisins are soft and the liquid is nearly gone. Sometimes I need to add a little water or juice as well. Just keep an eye on it. Stir in the thyme when the raisins are juicy and the liquid is nearly gone.

3. In another large pan, heat the remaining ¼ cup of olive oil. Once hot, add the kale and chard, and cook, stirring often, until the kale and chard are soft, about 10 minutes if using one large pot. You may not have a pot that is big enough in which case you can easily sauté the greens in two or three batches. Remove the greens to a casserole dish, and pour the raisins over the top.

4. Keep in a warm oven until the rest of the meal is ready to serve, or if you only have a hot oven, pour a little stock in the casserole dish, put a cover on it, and bake. Either way, the greens taste great

Apple Ginger Fizz

Serves 8

Ice Cubes

3 c Martinelli’s Apple Cider non-carbonated

1 c lime juice fresh

1c lemon juice fresh

¼ c simple syrup

2 Bottles of Ginger Beer (Reeds Brand Ginger Beer)

1 Bottle of Martinelli’s Sparkling Apple Cider

Garnish glasses with sliced apples or sugar cane sticks

1. Fill 8 highball glasses with ice.

2. Fill a large pitcher or bowl with the apple cider, fresh lime juice, lemon juice and simple syrup, stir all ingredients

3. Pour in the ginger beer, pour in the sparkling apple cider

4. Pour or ladle above mixture into glasses, garnish with apple slices, serve at once.