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Sicilian Collard Greens With Pine Nuts and Raisins

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“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.”
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

  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.
  3. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
  4. Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
  5. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
  6. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
  7. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

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