On Sun, 11 Nov 2007 21:34:57 -0500, Julia Altshuler
> wrote:


>
>I got an idea for a green vegetable tonight. We order it at a tapas
>restaurant, and I've made it once befo collards or kale cooked on
>top of the stove in oil with garlic, lemon, pine nuts and white raisins.
>
>
>--Lia
>

I have seen that in Spanish cookbooks, except they use spinach instead
of tougher greens..

Christine