Sicilian Collard Greens With Pine Nuts and Raisins

Name: Sicilian Collard Greens With Pine Nuts and Raisins
Prep time: 3 min
Cook time: 12 min
Total time: 15 min
Yield: 2-3 serving(s)
Ingredients: 3 cups collard greens; 2 tablespoons pine nuts; 3 garlic cloves, peeled and chopped (or 1 1/2 tsp minced garlic from a jar); 1 tablespoon olive oil; 3 tablespoons raisins; 2 tablespoons balsamic vinegar

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Recipe by Chef #1401315

From The Kind Diet by Alicia Silverstone To make this dish macrobiotic-friendly, substitute the pine nuts with pumpkin seeds and the balsamic vinegar with shoyu (soy sauce). Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.

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READY IN: 15mins

SERVES: 2-3

UNITS: US

INGREDIENTS

Nutrition

3

cups collard greens
2

tablespoons pine nuts
3

garlic cloves, peeled and chopped (or 1 1/2 tsp minced garlic from a jar)
1

tablespoon olive oil
3

tablespoons raisins
2

tablespoons balsamic vinegar

DIRECTIONS

Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

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