begin by cooking sliced beets and carrots in olive oil and garlic. While these are cooking, you may want to steam the greens a bit before adding them to the beets. Once all ingredients with the beets are somewhat tender and definitely beet colored, add the chard & collard greens. Turn down heat to simmer and cover for five minutes stirring here & there. When the root vegetables are tender and the greens take on a darker shade of green it is time to add the raisins and sunflower seeds ( I love sweet & salty stuff... this combo is just right!).