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Greens with Raisins and Pine Nuts (Acelgas Con Pasas Y Pinones)
By Chef Penelope Casas


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.