Sauteed Greens with Pine Nuts and Raisins

Ok, so this doesn't sound that great, I know. But I've been trying to minimize effort in the kitchen, which means that many nights I throw bone in chicken breasts into the oven before putting Jack to bed and then seeing what I can pair with them after he's asleep to make it seem like it's not exactly what we had the night before. This was very good - adapted from Fine Cooking. We were pleasantly surprised. You can substitute the greens - the recipe called for chard but I used kale. Whatever you got...

3/4 cup raisins (preferably golden but don't go out of your way!)
1 bunch of kale, Swiss chard...some kind of hearty green, trimmed
1/4 cup olive oil
1 medium red onion, thinly sliced
2 cloves of garlic, minced
handful of parsley if you have it
1/2 cup pine nuts, roasted on the stove top for 10 minutes or until brown
2 tsp lemon zest
1/4 cup lemon juice
Small handful of Parmesan

1. Soak the raisins in boiling water until plump. Drain.

2. Heat oil in a large saute pan, add the onion and soften. Add the garlic. Add the greens. Toss until tender, 5-10 mins.

3. Remove from heat, add the raisins, parsley, lemon, cheese, and salt and pepper to taste.