What to do with all of those greens

My winter greens are starting to really come in now. Swiss Chard, Spinach, kale, collards. Yum! But what to do with them all. I am always looking for new ways to prepare the feast. Greens can be picked fresh all year round so I see no need to try freezing or canning them. Besides they are best fresh picked right out of the garden! Here is a recipe that I found and adapted to suit my family and they loved it! Give it a try.

Greens with Toasted Pine Nuts and Raisins
Serves 6
2 1/2 pounds of greens
(spinach, kale, chard, collards, others) either mixed or one kind
2-3 tablespoons olive oil
2 small onions sliced
1-2 cloves of minced garlic (optional)
4 tablespoons of raisins
(or dried cranberries or blueberries), plumped in hot water and drained
4 tablespoons of pine nuts, toasted
salt and fresh ground pepper to taste

Fresh pick and rinse greens well. Saute in a large pan with only the rinse water that still clings to the greens. Cook over medium heat, turn frequently until wilted. Drain and set greens aside.
Add olive oil to the empty pan. Saute the onions and garlic over medium heat until tender (about 8 minutes). Add the greens, raisins and pine nuts. Saute briefly to warm and bring the flavors together. Season with salt and pepper to taste. Serve warm or at room temperature.

With the leftovers, I made the most fantastic frittata topped with cheddar cheese! Warm the oven to about 350. Scramble 2 or 3 eggs. Put the left over greens in an iron skillet that has been lightly oiled. Pour in the scrambled eggs. Top with grated cheese. Bake until the eggs are cooked. ENJOY..

YUM!