Instructions: Place the greens in a large skillet over high heat with only the water adhering to them from their last rinsing. Cook, stirring occasionally until they wilt, about 4 to 5 minutes. Do not overcook; they should remain bright green. Place the greens in a strainer and run cold water over them. Press out as much water as possible from the greens and cut them in half.

Return the greens to the skillet with the pine nuts, raisins, olives, garlic, olive oil and salt and pepper to taste. Turn the heat to medium-high, add 3 tablespoons of water and continue cooking until soft, but still green, about 6 minutes, tossing frequently. Remove the greens from the skillet, let them come to room temperature and serve.

This recipe yields 2 servings.

Description: "(Cime Di Rape Con Uve Sultanine E Pignoli)"

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