Sauteed Kale with Raisins and Pine Nuts

1 bunch kale, destemmed and torn into bite sized pieces

1 can of white beans or garbanzos

2-3 T pine nuts

4 cloves garlic, minced

¼ c golden raisins

1T olive oil

2 T balsamic vinegar

Toast pine nuts over medium heat in a large dry skillet for about 5 minutes or until golden, shaking the pan to prevent burning.  Transfer the pine nuts to a plate.  Rinse the kale and shake excess water off.  Heat olive oil in skillet over medium heat with garlic for about a minute or until fragrant.  Add the damp kale, stir, and cover for 2-3 minutes.  Stir, add raisins, and cover for 2-3 minutes.  Once the kale has wilted, add the white beans and balsamic vinegar.  Stir and cover for 2-3 minutes.  If additional liquid is needed, add ¼ c water or dry white wine.  Once kale is desired texture, remove from heat, add pine nuts, and serve.

This recipe is also delicious with collards instead of kale.