2 large bunches of dark leafy greens (works well with mustard greens, turnip greens, kale, collard greens or a combination of all of the above) – shredded, washed and drained

Ingredients

¼ cup raisins
3 tablespoons extra virgin olive oil
7 large cloves garlic, minced
½ cup pine nuts, lightly toasted
1 small red onion, very thinly sliced
¼ teaspoon salt
3 tablespoons balsamic vinegar

Directions

Boil ½ cup water, then add the greens and stir. Cook over medium-high heat until well wilted, add the raisins, partially cover the pot, reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until the greens are very tender, about 20 minutes.

Meahwhile, combine the olive oil and garlic in a skillet and cook over medium heat until the garlic is soft, about 3-4 minutes. Stir in the pine nuts, remove from the heat and set aside.

In a small bowl, toss together the onion and salt and set aside.

When the greens are cooked, pour off any liquid that remains. Stir in the vinegar and and garlic/oil mixture. Transfer to a serving dish, arrange the wilted onions over the top and serve right away.