Sautéed Beet Greens

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1 bunch beet greens

1 teaspoon extra-virgin olive oil

1 garlic clove (finely chopped)

2 tablespoons golden raisins

Lemon wedge

1 tablespoon chopped walnuts or pistachios

Sea salt and freshly ground black pepper

Separate the stems from the beet greens. Finely chop the stems and coarsely chop the leaves.
Heat the oil in a large skillet over medium heat. Add the garlic and the beet stems and cook, stirring, for 1 minute. Add the beet greens, a few pinches of salt and freshly ground black pepper, and sauté, tossing, until just wilted.
Turn off the heat, add the raisins, a big squeeze of lemon, and toss. Transfer to a platter, top with the walnuts and season to taste with more salt and pepper.