Pasta with Beet Greens: Diary of a Foodie : gourmet.com

Ingredients

• 1/4 cup olive oil
• 1/3 cup pine nuts
• 3 garlic cloves, finely chopped
• 2 medium red onions (1 lb), halved and thinly sliced lengthwise
• 3 tablespoons balsamic vinegar
• 1 1/2 lb beet greens with stems (from about 2 bunches beets), stems cut into 1-inch pieces and leaves cut crosswise into 3-inch-wide pieces, divided
• 1 cup water, divided
• 3/4 lb penne
• 1/3 cup golden raisins
• 1/2 cup pitted brine-cured black olives, coarsely chopped