Spanish Greens

• 2 T. olive oil
• 3 cloves garlic, smashed
• 1 lb collards (or chard, spinach, kale)
• salt and pepper
• ¼ c. golden raisins
• 3 T. toasted pine nuts

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

Makes 2-4 servings.

From July 24, 2009 Fox & Fawn Farm Newsletter