Monday, February 15, 2010

Spanish Greens

2 tablespoons olive oil
3 cloves garlic, smashed with flat of knife
1 pound chard, collards, or other greens, stemmed
Salt and pepper to taste
¼ cup golden raisins
3 tablespoons toasted pine nuts

Heat oil over high flame in very large skillet. Add garlic cloves and stir-fry until golden, about 30 seconds. Discard garlic. Toss in greens. Season with salt and pepper. Cover; wilt greens 2-3 minutes. Add raisins and pine nuts. Check for seasoning and serve. Serves 2-4.

From: From Asparagus to Zucchini.

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