Sicilian Collard Greens With Pine Nuts and Raisins
- Ready In:
- 15mins
- Ingredients:
- 6
- Serves:
-
2-3
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
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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