50 Recipes, #41: Chard and collards with pine nuts and currants

Fresh rainbow chard and collard greens from the CSA, shredded and steamed in apple cider along with dried black currants; toss with toasted pine nuts and a little more apple cider. Something about the chalky bite of the collards merged perfectly with the sweetness of the chard and cider, and though I've made dishes similar to this before, this version was by far the best.