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Remove stems from collards and finely chop them up.
Pile the leaves on top of one and other, roll into a fat cigar, and thinly slice into ribbons.
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.
Toss chopped stems and garlic into the pan and sauté for another 5 minutes or until stems have softened.
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.
Toss in raisins and cook another 2-3 minutes to allow the raisins to warm up. Adjust seasonings and enjoy!