3 tablespoons extra virgin olive oil
1 small onion thinly sliced
1 clove garlic, minced
1 large bunch Swiss Chard or Kale (or a combo of the two greens)
Note: the greens should be well rinsed, de-stemmed, and coarsely chopped
1/3 cup raisins
¼ cup toasted pine nuts
1 tablespoon fresh squeezed lemon juice
Salt and pepper, to taste
Heat olive oil in large skillet, over medium-high heat. Add the onion and stir occasionally until golden brown. Stir in garlic and cook for another minute. Add chopped greens in batches, adding more as each batch wilts. Keep pan covered between batches. When all the greens are wilted, stir in raisins, lemon juice and extra olive oil, if desired. Season with salt and pepper. Lastly, add the pine nuts and serve immediately.
Check out the cookbook: Greens Glorious Greens! By Johnna Albi and Catherine Walthers for more delicious recipes.