1 bunch of kale, chard, collards, or turnip greens
1/2 tsp red pepper flakes
1/2 cup of dry white wine or water
salt & pepper to taste
Heat a large saute pan until it is hot and add the pine nuts. Toast them until they begin to brown and are fragrant. Stir and toss frequently because pine nuts burn easily. Once they are toasted, remove them from the pan and set aside.
Saute the garlic in 1 tbsp. olive oil for 30 seconds, until it begins to brown. Add back the pine nuts, the raisins, and the greens and mix well. Saute, stirring often, until the greens wilt.
Sprinkle a little salt and red pepper flakes on the greens. Add the white wine (can substitute water). Toss to combine and let the liquid boil away. Remove from the heat. Add salt and pepper to taste.