Sauteed Greens with Raisins and Nuts

2 1 pound bunches of greens (escarole, mustard, swiss chard, etc)

¼ cup olive oil

2 cloves garlic, sliced

2 ounces raisins, soaked in water to plump them up

¼ cup pine nuts, pistachios or hazelnuts

Salt and pepper to taste

Cut the greens into large pieces and soak to remove any grit

For most bitter greens (escarole, broccoli raab, gai lan, etc), a quick blanching helps tame the bitterness. To do this, bring a big pot of salted water to a boil and drop the leaves in for 2-3 minutes. Remove the greens into a bowl of cold water to stop the cooking. Squeeze out as much liquid as possible.

To cook: heat extra virgin olive oil in a pan and add the garlic. Add the escarole and toss with the oil and garlic, a little salt and pepper and allow to cook for several minutes. Do not use very high heat as you want the greens to keep their vibrant color. Stir in the raisins and nuts and cook for just another minute or two, so everything is heated through.

Do not use any acid with greens such as this (like lemon juice or vinegar) as that will dull the vibrant color. Serve immediately.