BALSAMIC GLAZED MUSTARD GREENS WITH RAISINS AND PINE NUTS
Steps:
- Bring 1/2 cup water to a boil, add greens and cook over medium-high heat until wilted. Add the raisins and red onion, reduce the heat, cover and cook, stirring occasionally until greens are tender, about 10 minutes, adding more water if necessary. Meanwhile, in a pan lightly rubbed with olive oil, saute garlic until soft, about 1 minute. Stir in pine nuts and remove from heat. Toss together greens, garlic/pine nut mixture and balsamic vinegar. * Kale, collard greens, turnip greens or a combination can also be used.
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