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4 semi-boneless quail

3 stems rosemary, needles pulled off & minced

Olive oil

Salt & pepper

2 bunches greens (collards, kale, mustard, broccoli greens, brussels sprouts greens, or a combination)

3 cloves garlic, chopped

1 onion, cut into slivers

Juice of 1 orange

2 Tbsp white balsamic vinegar

3 Tbsp golden raisins

1 Tbsp capers, rinsed and dried

¼ c olive oil + more for sauteing

Salt & pepper

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1. Cover raisins with vinegar. Set aside.

2. Rub quail with rosemary, salt, pepper, and olive oil.

3. Heat a cast iron grill pan over med-high heat. Lower heat to medium and grill quail, turning frequently.

4. Meanwhile, heat olive oil in a large skillet or braising pan and add onions and garlic. Cook over medium low heat until onions are golden.

5. Chop greens and rinse in a colander. Set aside.

6. Drain raisins, reserving vinegar, and add to onions along with capers. Continue cooking over med-low heat.

7. Meanwhile, combine orange juice and vinegar in a small bowl. Slowly drizzle in ¼ cup olive oil while whisking constantly until emulsified.

8. Raise heat under onions, and add greens to pan, with water still clinging to the leaves. Stir and continue cooking until greens are tender.

9. Pour half of dressing over hot quail, and stir the remaining into greens.

10. Place piles of greens on dinner plates and serve quail on top.

Tags: dinner, farmhouse, greens, main, quail, veg