Mediterranean skillet greens
Instructions:
- Place the raisins in a small bowl and cover with hot tap water. Set aside until the raisins plump, at least 15 minutes. Drain well.
- Heat the oil in a large skillet over medium heat. Add the garlic and pine nuts and cook, stirring often, until the nuts are golden brown, 5 minutes. Add the greens in large handfuls, stirring until they wilt before adding more. Continue to cook, tossing the greens with tongs until they are tender, but do not let them get slick. If the greens get dry before they get tender, add a splash of water. Stir in the raisins. Pour the vinegar over the greens and season with salt and pepper.
- Serve warm or at room temperature.
- What else works? You can use almost any type of quick-cooking leafy green in this dish. If you prefer milder greens, use spinach or chard. If you like more assertive tastes, try mixed braising greens, baby collards, baby mustard greens, baby turnip greens, kale, or blanched broccoli raab.