Crostini with Braised Spring Greens, Toasted Pine Nuts and Currants recipe | PCC Community Markets

Ingredients

• 2 bunches spring braising greens (a mixture of lacinato kale, collards and mizuna is nice)
• 2 tablespoons extra virgin olive oil, plus a little extra
• 1/2 cup thinly sliced shallots
• Pinch of sea salt
• Pinch of red pepper flakes
• 2 teaspoons balsamic vinegar
• 1/2 cup Kalamata olives, pitted and chopped
• 1/4 cup sultana raisins or substitute zante currants
• 1 teaspoon brown sugar
• Water, as needed
• Freshly ground black pepper, to taste
• 1/4 cup pine nuts, toasted
• 1 baguette, sliced into 1/2-inch rounds
• Shaved Parmesan cheese, for topping (optional)