1 bunch Spigarello roughly chopped
2 cloves garlic minced (or 1 stalk of green garlic, sliced)
1/8 cup raisins
1/8 cup pine nuts
2 tablespoons olive oil
salt and pepper to taste
Cover raisins with hot water and soak for 10 minutes. Drain and reserve.
Heat a dry skillet over medium heat. Add the pine nuts to the skillet to toast them, 40 second to a minute. Make sure to move them every few seconds so that they don’t burn. Pour into a bowl and reserve them.
Return the pan to the stove. Add the olive oil to heat. Add the garlic and sauce a minute or two until it starts to soften. Move it constantly so it doesn’t burn.
Add the chopped Spigarello to the pan in handfuls. If it doesn’t all fit, allow the first portion to begin to wilt, and as more room becomes available, add more greens. Sauté until the color of the greens intensifies and they start to wilt. Sprinkle on a bit of salt and pepper to taste.
Turn off heat and add the raisins to the pan, and stir in with the greens to distribute. Move the greens and raisins to a serving bowl and sprinkle the reserved pine nuts.