1/2 cup golden raisins
2 tablespoons sherry
1 teaspoon olive oil
10 garlic cloves, slivered
3 pounds tender young greens (such as arugula, spinach, dandelion, or young turnip tops, or a combination), washed and trimmed
Freshly ground pepper
1/4 cup toasted pine nuts or slivered almonds
- In a small skillet, heat the raisins in the sherry, and plump for 30 minutes.
- In a very large skillet, heat the oil over medium heat. Add the garlic and sauté for 1 minute. Turn the heat to medium-high. Add the greens and cover; cook for 30 to 40 seconds. Remove the lid, toss the greens with a fork, replace the lid, and cook for 1 minute, tossing several times. Some greens may take longer to cook.
- Pour the raisins and sherry over the greens. Season generously with pepper. Add the pine nuts and toss. Serve immediately.