We’ve been eating a lot of braised greens lately (Garlic Braised Greens (recipe HERE), Braised Greens with Cranberries (recipe HERE), Eggs over Braised Greens (recipe HERE), and so on). So I was looking for another way to prepare them to add a little bit of variety into our greens consumption. As I was thinking about this, I remembered seeing this recipe on Elana’s Pantry years ago. I changed the recipe to suit my tastes and the ingredients I had on hand, but her Spinach Cake recipe is clearly the basis for my Greens Cake.

It turned out really well, and was a hit with everyone in our family. The raisins and the pine nuts add a touch of sweet as well as some crunch. We’ll definitely be making this again.

Here’s how I made it:

Greens Cake Recipe

1 ½ pounds Mixed Greens (I used a mix of chard, kale, and spinach)
3 tablespoons Coconut Oil
1 cup Pine Nuts
2 cloves Garlic, pressed or minced
2 Eggs
½ cup Raisins
¾-1 teaspoon Salt, to taste

Wash greens thoroughly. Remove any tough stems. I used young greens for mine, so the stems were all tender and I left them connected.

Place the greens in a large covered saucepan (you don’t need to add anything to the pan). I had to really pack my largest saucepan full to get them all to fit. Trust me, they’ll cook down a lot. Wilt the greens over medium-low heat for about 10 minutes or until they are tender.

Once the greens are wilted, place them in a colander. After they are cool, squeeze the moisture out of the greens. (You can save this juice to add to vegetable stock, if you want).

Place the greens in a food processor and quickly pulse a couple of times until they are very roughly chopped (they’ll be chopped finer later).

In a small skillet, warm the coconut oil over medium heat. Add the pine nuts and sauté for a minute or two.

Add the garlic to the pan with the pine nuts, and continue to sauté until the pine nuts are golden brown. Remove from heat and stir the salt into the pine nut mixture.

Add the eggs to the food processor with the spinach and quickly pulse a couple of times to incorporate them. Once they’re thoroughly mixed in, add the raisins to the food process and pulse until they are mixed in. Finally, add the pine nut mixture and pulse several more times until the everything is just combined (you’re not trying to puree the raisins and pine nuts, simply to mix them in).

Spread the greens mixture into a greased 7×11 baking dish.

Bake for 40 minutes at 350.

Cut into squares. Serve and enjoy.