Instructions: Bitter greens are a great way to add warmth and a peppery zip to any dish that typically calls for kale, collards, lettuce or other green, leafy vegetables. Good ones include dandelion greens (yes, from the weed) and mustard greens.

[For plumper, more moist raisins, soak the raisins in a bowl of warm water for 5 minutes before using. ]

1/4 cup golden raisins
1 tablespoon balsamic or sherry vinegar
1 tablespoon water
6 ounces Japanese red mustard leaves, or other bitter green (1 large bunch)

1/2 teaspoon kosher salt
1 small garlic clove, sliced
1/2 cup toasted walnuts (divided; see note)

3 tablespoons boiling water
6 tablespoons olive oil
1 pound pasta shells, farfalle or twists Salt and pepper

Combine the raisins, vinegar and 1 tablespoon of water in a very small saucepan and bring to a boil. Cover and turn off the heat. Let stand while preparing other ingredients.

Cut mustard leaves from the ribs to make 2 halves. Rinse and dry. Reserve 3 leaf halves for garnish. Discard ribs.

In a food processor, combine leaves, salt, garlic and 1/4 cup of the nuts.

Drip the boiling water evenly over the ingredients. Immediately pulse to a coarse puree, scraping down the sides several times. With motor running, gradually add oil.

Cook the pasta in salted boiling water until al dente, tender but firm to the bite. Meanwhile, cut reserved mustard leaves into very thin strips. Chop remaining 1/4 cup of walnuts.

Drain the pasta and toss with mustard leaf pesto. Season with salt and pepper. Sprinkle raisins over the pasta. Top with walnuts and mustard leaf slices.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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