Braised Cooking Greens with Raisins and Pine Nuts

From CSA member and hero, Nancy Healy

Ingredients

• 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

Directions

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