1 tablespoon olive oil
3 or 4 anchovy fillets, optional
2 large cloves garlic, peeled and slivered
1/4 cup walnuts
1/4 cup raisins
1/2  to 1 lb spinach, beet greens, or chard, coarsely chopped
Salt and freshly ground black pepper to taste

Heat the olive oil over medium heat in a large skillet for about a minute.  Add the anchovies (if using) and cook for about a minute, stirring with a spoon and breaking them up.  Add the garlic and walnuts, stir, and cook until the garlic colors a bit.  Add the raisings, stir, and cook another 30 seconds.  Add the spinach and cover.  Cook 3 to 5 minutes, until the spinach has wilted.  Uncover the skillet, raise the heat to medium high, and cook, stirring, until most of the liquid has evaporated;  season to taste and serve hot or at room temperature.  This recipe can be thinned with a little water to make a pasta sauce.

 – Leafy Greens, an A to Z guide by Mark Bittman