Greens Sauteed with Garlic, Raisins and Pine Nuts

This is our favorite way to eat braising greens or any mixture of greens that we have on hand. I keep raisins and pine nuts on hand so I can make this often. This is supposed to serve 4 or 6 but 3 at our house can eat it all.

About 1 1/2 pounds mixed greens (such as mustard, kale, collard, leaves only) shredded, washed and drained
1/2 cup packed raisins
3 tbsp olive oil
7 cloves garlic, minced (or whatever you desire)
1/2 cup pinenuts, lightly toasted
3 tbsp balsamic vinegar

1. Bring 1/2 water to boil in a large soup pt or saute pan over medium-high heat. Gradually add the greens, stirring them down with each addition. When all the greens have been added and are well wilted, add the raisins, partially cover the pot and reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until greens are very tender, about 20 minutes.
2. Meanwhile, combine the oil & garlic ina skillet and cook over medium heat until the garlic is soft, 3 to 4 minutes. Stir in the pine nuts, remove from heat and set aside.
3. When the greens are cooked, pour off any liquid remaining in the pot without draining thoroughly so the greens remain moist. Stir in the vinegar and garlic oil.

Spinach Catalan Style

2 lbs spinach, stems removed, leaves blanched
2 tbsp olive oil
1 large garlic clove, sliced
1/3 cup dark or golden raisins
1/3 cup pine nuts
salt and freshly ground pepper

Coarsely chop the cooked spinach. Warm the oil with the garlic in a wide skillet over medium heat. When the garlic is golden, remove it. Add the raisins and pine nuts and cook until all the raisins are plumped and golden brown. Add greens and cook until they are heated through. Season with salt and pepper to taste.