This is essentially a master recipe. Any green can be done this way. The difference is in the initial cooking of the greens; spinach will be done way sooner than collards. You can cook the greens ahead of time. Serve as a side or over pasta; simply thin with some of the pasta cooking liquid.
1 bunch chard, spinach, kale, collards, etc., large stems removed
1/4 c raisins or currants
2-4 T olive oil
1-2 cloves minced garlic
1/4 c pine nuts
salt and pepper, to taste
lemon juice , to taste
1. Soak the raisins or currants in water for 10 minutes. (Or not, it depends on their plumpness, try one first.)
2. If you want to use the stems, chop them up and place them in a steamer basket and steam for about 5 minutes. Or put a cup or two of water in a skillet with a lid, bring to a boil, add the stems, cover and simmer for about 5 minutes. (Using a skillet means less clean up, as you can use the same skillet to finish the dish.) Cook until tender. When tender, drain in a colander. (Over a bowl, saving the delicious, nutritious water!)
3. In the skillet, heat the olive oil over low heat. Add the garlic and cook, stirring occasionally, until golden. Add the greens and raise the heat to medium. Cook for a couple of minutes, until heated through. Add the (drained) raisins or currants and pine nuts.
4. Cook, stirring occasionally, for another 3 or 4 minutes, until everything glistens. Season with salt and pepper, then add a splash of lemon juice or vinegar. Serve hot or at room temperature.