2 tablespoons Thompson Seedless Raisins or Flame Seedless Raisins
1 pound Chard Collards or Spinach
3 tablespoons Olive Oil
2 cloves organic garlic - minced
2 tablespoons Onion minced
3 tablespoons Pine Nuts
Salt and Fresh Ground Black Pepper to taste
Soak the raisins in warm water while preparing the greens.
Place the greens in boiling water for 5 minutes then drain.
Return the greens to the pot, cover with water, add salt, and 1 tablespoon of the oil.
Return to a boil and cook 10 minutes, or until tender.
Drain and chop coarsely.
Heat the remaining
2 tablespoons of oil in a skillet. Saute the garlic and onion until the onion is wilted.
Add the greens and the raisins, drained, and the pine nuts, salt and pepper.
Cook 5 minutes.
The greens may be eaten immediately, but actually gain flavor after sitting for several hours and then being reheated.