Sautéed Greens with Pine Nuts and Craisins

We got lots of greens at our Seton Harvest pickup yesterday.  So I went looking for recipes.  I found this one on the Kitchenista blog http://thekitchenista.com/index.php?option=com_content&view=article&id=128:sauteed-greens-with-pine-nuts-and-raisins&catid=54:general&Itemid=91.  Nancy cooked them, adding additional craisins and pine nuts.  The recipe is for 1 bunch of greens - we actually used about 3 bunches, and adapted the recipe to accommodate the additional greens.

INGREDIENTS

1 bunch greens (whatever kinds you want - we used a mixture of kale, mustard greens, vita greens, and Yukina savoy)

1-2 cloves garlic, minced

Extra virgin olive oil

2-3 Tbsp pine nuts

Salt and pepper to taste

2-3 Tbsp craisins

COOKING INSTRUCTIONS

Cut off and discard bottom few inches of the stems of the greens,  Wash and dry the remaining greens.  Separate the stems from the leaves.  Chop up the stems and set aside.  Coarsely chop the leaves and set aside.

Heat a large frying pan over medium-high heat.  Add about 1 Tbsp olive oil.  Add the chopped up stems and let them cook 2-3 minutes, stirring occasionally.

Add the pine nuts to the pan and cook 1-2 minutes, until begin to brown.  Stir frequently.  Add the garlic, continuing to stir, and cook a minute or so before adding salt, pepper, and craisins.  Mix together well, then remove from heat and transfer this stem mixture to a bowl and set aside.

Return the frying pan to medium-high heat on the stove.  Add about 1 Tbsp olive oil, and tilt pan to coat evenly.

Add the leaves to the pan.  Do not stir, and let them cook 2-3 minutes until wilted.  Some might get crunchy, which is okay.  Once the leaves have wilted, stir them around the pan and add a little salt.

Add the stem mixture back to the pan and stir to combine.  Serve.  You can add a little lemon juice before serving.