Beet Greens With Raisins And Pine Nuts - cooking recipe

Ingredients

1/3 cup dark raisin (I've also subbed currants and dried prunes)
1 slice crusty bread (I used day old French bread)
3 tablespoons olive oil
1/4 cup pine nuts
1 1/4 lbs organic beet leaves, washed, stalks removed, chopped
1 pinch allspice (my addition)
2 garlic cloves, peeled and minced or 2 stalks garlic, whistles chopped small
salt & freshly ground black pepper, to taste

Preparation

Note: you don't need to remove the beet green stalks unless they are woody and/or thick.
Place the raisins in a small heat proof bowl. Pour boiling water over the raisins and let soak for 10 minutes. Drain.
Meanwhile, cut the bread slice up into small cubes. (Directions say to discard the crust but I don't do that because I consider it a waste).
Heat up 2 tablespoons of the olive oil on medium heat and saute the bread cubes until golden. Drain.
Heat the remaining olive oil in the pan and saute the pine nuts until they begin to turn golden color.
Add the beet greens, allspice and garlic.
Cook quickly (lower heat if necessary to avoid burning) and cook just until beet greens start to wilt.
Stir in the drained raisins and season with salt and pepper to taste.
Transfer the greens to a serving platter.
Sprinkle with the croutons and serve hot.