So this past week I had the collard greens challenge again. We received the collards in our CSA share and while we loved the pesto I made before I was determined to try something new. I made a kale and cranberry recipe in the past and thought that maybe collards and raisins would be good together. Did a quick search and whaddaya know- Martha Stewart had the perfect recipe just sitting there waiting for me. It's good thing (no, really...it was a good thing).
Sauteed Colllard Greens with Raisins
- 1/4 cup slivered almonds
- 1 tablespoon olive oil
- 1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
- 1/2 cup raisins
- 2 teaspoons white-wine vinegar (I used balsamic because I was out of white wine vinegar)
Toast the almonds in a large, dry skillet on the stovetop (Martha said to toast them in the oven but I couldn't see heating up the oven just for that...).
Remove the almonds and heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar.
Serve sprinkled with toasted almonds.
Quick, simple and good for you - it received two thumbs up from all three of us.