Roman-Style Wild Greens (with raisins and pine nuts)

Step 1

Bring a small pot of salted water (roughly 4 T to each quart of water) to a boil and blanch the greens until just tender, about 30 seconds to a minute depending on your greens.

Step 2

Remove the greens to a bowl of cold water and cool, then squeeze out the water.

Step 3

If your greens are long, consider cutting them for easier eating.

Step 4

Meanwhile, cook the garlic in the oil on medium heat until golden about 10 minutes. Take your time here, you want the garlic golden, but it should never be dark or black, which will ruin the dish. Ddd the the greens, raisins and pine nuts, and a pinch of salt and pepper.

Step 5

Increase the heat on the pan to high, add a tiny splash of wine to the pan, then increase the heat to evaporate excess liquid.

Step 6

Taste and correct the seasoning for salt and pepper, and cook down if it looks too wet. Serve hot.

Step 7

Sometimes we serve it with lemon wedges at the table, a touch of crushed red pepper, or an extra drizzle of extra virgin olive oil.