From CSA member and hero, Nancy Healy


  • 1 bunch cooking greens (Swiss chard, kale, collards, turnip greens, beet greens, spinach)
  • 1 tablespoon olive oil
  • 1 medium red onion, thinly sliced (or 4 red scallions)
  • 1 tablespoon raisins, any kind
  • 2 tablespoons pine nuts
  • 1/4 cup water
  • salt and pepper
  • 1 dash balsamic vinegar


  1. Tear greens into medium pieces.
  2. In large saute pan, heat olive oil over medium heat. Stir red onion in and saute for about 5 minutes or until the red onion slices are soft.
  3. Turn heat up to medium-high heat; add raisins and pine nuts, stir to toast the nuts. Add greens, give it a couple of stirs to incorporate it with the other ingredients.
  4. Add water and cover the pan so the greens will wilt. Usually takes about 3 to 4 minutes for this to happen.
  5. Remove to a platter and cover with cashew sauce, or serve sauce on the side.

Serves 4

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