Sicilian Collard Greens With Pine Nuts and Raisins
Beyond being incredibly yummy, this dish is also a sneaky way to introduce people to the glory of collard greens. Tip: Try substituting the balsamic vinegar for shoyu and the pine nuts for pumpkin seeds.
1 bunch collard greens
2 tablespoons pine nuts
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar
1. 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).
2. 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.
3. 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.
4. Add the raisins and pine nuts to the collard greens, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
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.
SERVES 2 OR 3
From The Kind Diet by Alicia Silverstone