Greens and Sage in Wine Reduction

I am always looking for new ways to use greens. I was craving a marsala-style pasta sauce for the ravioli that was in the freezer for a quick weeknight dinner.

Enjoy!

Ingredients

1/4 cup butter1/2 cup mirin or any kind of white wine

1/4 cup fresh sage, chiffonade

1 1/2 cup chicken or vegetable broth
1 habanero pepper, minced
4 garlic cloves, minced
8-10 leaves radicchio
1 green bell pepper, sliced thin
8 cups greens (I used 1/2 bunch of kale and 1 bunch of chard)
Pecorino Romano or Parmesan cheese
15 ounces of your favorite packaged ravioli (I like ones made with quinoa and other ancient grains)

Procedure

1. Brown butter over medium heat in a 10 inch skillet or saute pan.
2. Pour in the mirin and simmer until the liquid is reduced by half.
3. In a large stock pot, begin heating four quarts of  water seasoned with 1 teaspoon of salt to a rolling boil.
4. Add the sage and simmer until it browns and becomes fragrant, about 5 minutes.
5. Whisk in the broth and reduce the mixture by half.
6. Stir in the habanero, garlic, and greens. Simmer until wilted.
7. Add the ravioli to the water and cook according to directions.
8. Toss in the radicchio and bell pepper. Simmer until the pepper and radicchio are tender, about 5 minutes.
9. Serve with grated cheese.