Sautéed Greens with Pine Nuts and Raisins


Sautéed kale, mustard, turnip, beet or collard greens, tossed with toasted pine nuts, golden raisins, a little red pepper and black pepper. Sicilian-style greens.

Photography Credit: Elise Bauer

Have you ever had this classic Sicilian side dish? It’s made with leafy greens that you sauté with garlic in olive oil and toss with toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. And as my mother would say—well balanced.

We used dinosaur kale (aka Lacinato or Tuscan kale) but you could easily use collard greens, mustard or turnip greens, or spinach. Any leafy green will do. The bonus? It takes less than 10 minutes to cook.

Our Favorite Videos

Sauteed Greens with pine nuts and raisins

Updated from the recipe archive, first posted 2010

Sautéed Greens with Pine Nuts and Raisins Recipe

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Yield: Serves 2, can easily be doubled

Collards and kale lose less of their volume when cooked than do spinach or turnip greens, so if cooking them, chop them a bit smaller than you would the spinach or turnip greens.


  • 1/4 cup pine nuts
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, minced
  • 1/4 cup golden raisins
  • 1 bunch kale, chard, collards, or turnip greens, etc., about 1 pound, tough stem centers removed (if any) and discarded, greens chopped
  • 1/2 to 1 teaspoon red pepper flakes
  • Roughly 1/4 cup dry white wine (can sub water with a splash of balsamic vinegar or lemon juice)
  • Salt and pepper to taste


1 Toast the pine nuts: Heat a large sauté pan hot on medium-high heat and add the pine nuts. Toast them until they are fragrant and begin to brown. Pay attention as pine nuts burn easily. Stir or toss the nuts frequently. Once they are toasted, remove from pan and set aside.

2 Sauté garlic in olive oil: Add the olive oil to the pan and swirl it around. Add the garlic and sauté for 30 seconds; the pan should already be hot, so it won't take long for the garlic to begin to brown.

3 Wilt the greens: Add the greens and mix well. Sauté, stirring often, until the greens wilt and begin to give up some of their water, anywhere from 1-2 minutes for spinach to 4-5 minutes for collards or kale.

4 Add the nuts, raisins, salt, and red pepper flakes: Stir in the nuts and raisins, and sprinkle with salt and red pepper flakes.

5 Add the white wine: Use a little more wine if you are cooking collards, and less if you are cooking spinach. Toss to combine and let the liquid boil away. Once the liquid boils off, remove from heat. Add salt and pepper to taste.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.


Sautéed Collards with Panko and Raisins - from Pink Bites

Broccoli with Pine Nuts and Raisins - from Not Derby Pie

Zucchini with Raisins and Pine Nuts - from The Perfect Pantry

Sauteed Greens with pine nuts and raisins

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

18 Comments / Reviews

No ImageSautéed Greens with Pine Nuts and Raisins

Did you make it? Rate it!

  1. Mary Gail

    Absolutely LOVE it! Unfortunately, will take some time before I can convince my family or friends to try kale. Plan to have my leftovers for breakfast tomorrow morning with a fried egg


    Show Replies (1)
  2. Jelena

    I made it the other night as a side to the roast trout. I only had chards and I accidentally switched raisins for candied orange peel. We loved it!!!


  3. Jan

    We loved it! The italian / Sicilian flavors are perfect. I used a combo of garden kale, chard & italian cabbage leaves.

  4. Julie

    Delicious! I made one change – I followed the recipe to the letter but chopped up the stems and added them to the olive oil, in step 2, cooking them for a few minutes, and then added the garlic.

  5. Jessica

    This is the dish that taught me to love greens. I’ve been making it since you first posted the recipe. Thank you so much!

View More
Sauteed Greens with pine nuts and raisinsSautéed Greens with Pine Nuts and Raisins