Step 1

Remove stems from collards and finely chop them up.

Step 2

Pile the leaves on top of one and other, roll into a fat cigar, and thinly slice into ribbons.

Step 3

Heat olive oil over medium heat in a large non-stick sauté pan. Add onions and sauté, stirring often, for about 15 minutes or until onions are golden brown. If onions begin to burn, turn the heat down.

Step 4

Toss chopped stems and garlic into the pan and sauté for another 5 minutes or until stems have softened.

Step 5

Stir in leafy greens along with 1/3 cup water into the pan. Season with some salt and pepper and cook for about 5 minutes or until the greens have wilted.

Step 6

Toss in raisins and cook another 2-3 minutes to allow the raisins to warm up. Adjust seasonings and enjoy!