Name: Sautéed Greens With Pine Nuts and Raisins
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 1/4 cup pine nuts; 2 tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1/4 cup golden raisins; 1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped; 1/2 to 1 teaspoon red pepper flakes; Roughly 1/4 cup dry white wine (can sub water with a splash of balsamic vinegar or lemon juice); Salt and pepper to taste

Ingredients

2 serv.

1/4 cup pine nuts
2 tablespoons extra virgin olive oil
2 garlic cloves, minced
1/4 cup golden raisins
1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
1/2 to 1 teaspoon red pepper flakes
Roughly 1/4 cup dry white wine (can sub water with a splash of balsamic vinegar or lemon juice)
Salt and pepper to taste

Instructions

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1 Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.
2 Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.
3 Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1 to 2 minutes for spinach to 4 to 5 minutes for collards or kale.
4 Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.
5 Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.