Sauteed Dark Leafy Greens with Pine Nuts., Garlic, and Raisins

Chard with raisins, garlic. amd pine nuts
Chard with raisins, garlic. amd pine nuts

We have  CSA and it seems we are always getting dark leafy greens by the pound! I love greens in most everything, but sometimes you need a recipe to use up a full bunch or two. This recipe does that in a delicious manner. Most would eat this as a side dish, and sometimes I do. Sometimes it is dinner, sometimes breakfast. It is particularly good topped with an over easy egg if you swing that way. I see options like this on every Spanish tapas menu in the area so you could say this is exotic:) These greens are rich and satisfying  from the greens, touched with salt, a hint of sweetness with the raisins, and a little crunch from the pine nuts. Most people would eat these as a side dish. Maybe with some tofu and crusty bread, Yeah, that sounds like dinner to me.

Serves 8 as a side dish

 Ingredients

  • 2 TBL. Olive Oil
  • 5 cloves Garlic, minced
  • 2 lbs. fresh greens (Spinach, chard, kale), washed, stemmed (optional) and dried
  • Kosher Salt, to taste
  • 1/3 cup Pine Nuts
  • 1/3 cup Golden Rasins

Instructions

  1. In a large skillet heat oil.
  2. Add the greens, salt and garlic, stir and cook until greens start to wilt.
  3. Once greens are wilted and tender add the pine nuts and raisins.
  4. Serve warm.
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