3/4 pound beet greens, rinsed well (from about 3 pounds beets) 1 tablespoon pine nuts 1 tablespoon golden raisins 6 to 8 imported black olives, such as Kalamata, pitted and chopped 1 large clove garlic, very finely chopped 2 tablespoons extra-virgin olive oil Salt Freshly ground pepper Water, as needed

Step 1 Place the greens in a large skillet over high heat with only the water adhering to them from their last rinsing. Cook, stirring occasionally until they wilt, about 4 to 5 minutes. Do not overcook; they should remain bright green. Place the greens in a strainer and run cold water over them. Press out as much water as possible from the greens and cut them in half.

Step 2 Return the greens to the skillet with the pine nuts, raisins, olives, garlic, olive oil and salt and pepper to taste. Turn the heat to medium-high, add 3 tablespoons of water and continue cooking until soft, but still green, about 6 minutes, tossing frequently. Remove the greens from the skillet, let them come to room temperature and serve.

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