1/3 c, lightly toasted pecans coarsely chopped
1 pound broccoli rabe (6 c. chopped - you could add collards to this mix)
2 c. water
1 T olive oil
2 large cloves garlic, minced
1/2 c. currants
salt to taste

1. Toast the pecans on a pie tin or cookie sheet at 325 for 5 minutes...do not burn
2. Have rabe prepared as above...boil water and add rabe and cover for 3-4 minutes stirring occasionally, until tender. Place in colander to drain.
3. Rinse the skillet and dry it. Heat the olive oil over medium heat and add garlic and currants - sauteing for 30-60 seconds...constantly stirring to keep garlic from burning. Currants will puff slightly.
4. Add precooked rabe and stir to combine. Season with salt and cover for 1 minute until greens are heated through...serve with garnish of toasted pecans.

recipe from Greens Glorious Greens