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Monday, June 28, 2010

Sauteed Collard Greens with Raisins


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.
Collard Greens on FoodistaCollard Greens

3 comments:

HayMarket8 said...

I have never used collard greens despite living in the south. You make it look easy. They have always intimidated me.

Guinnah said...

I'll be honest...I'd never tried them until we got them in the CSA! I mean, we love green and have had plenty of other greens but not collards. So I've just been googling and making what sounds good!

Christine said...

I love your collard-green recipe. I was having hard time looking for recipes for it. Thank God i found your site. I just googled it. If you wont mind I'd love to guide Foodista readers to this post.Just add the foodista widget to the end of this post and it's all set, Thanks!


By the way, Foodista will be holding an International Food BLogger Conference, have you heard about it?