• 1 lb 4 oz/½ kg spinach, trimmed or equivalent beet tops

Boil the spinach and swiss chard in separate pans of salted water until just tender (about 15 minutes). Drain both vegetables well and squeeze into a ball. Chop them coarsely and put them in a frying pan in which the oil, garlic, pine nuts and raisins have been gently simmering. Saute for several minutes to blend the flavours, and serve hot with freshly ground black pepper.