Toast the pine nuts in a large pan, stirring frequently until they begin to brown.
Remove them from heat and the pan once toasted.
Add olive oil to the pan, and over medium heat add the garlic. Do not brown the garlic.
Add the greens to the pan and mix well. Stir often until the greens start to wilt and give up moisture (between 1 and 5 minutes depending on the greens).
Add the pine nuts, the raisins, salt, and the Scotch Bonnet sauce.
Add the wine (or water) and toss the mixture. Let the liquid boil away.
Remove from heat and add salt and pepper to taste.