A recipe from CUNY FoodFEST chef, Margaret.

Ingredients

2 tablespoons of olive oil
5 cloves garlic, minced
1/2 cup red bell pepper, chopped small (optional)
¼ cup golden raisins
¼ teaspoon hot red pepper flakes (or to taste)
1 pound of greens (usually about one bunch)
1/8 cup of sliced, toasted almonds or pine nuts (optional)
Juice of ½ lemon (optional)
Salt, to taste
Black pepper (preferably fresh ground), to taste
2-4 oz fresh goat cheese

Directions

Add olive oil to a hot frying pan.  Add minced garlic, red bell pepper (optional), a pinch of salt, raisins, and hot pepper flakes to the oil and cook over low heat until soft (do not brown).  Stir in the greens, tossing to coat the leaves, and cook until done (according to your taste).  I like them to be soft but still have some of their fresh green color.  Stir in lemon juice (optional).  Sprinkle nuts (optional) on top.  Add salt and pepper to taste.