Thursday, March 7, 2013
Sicilian Collard Greens
This is from Alicia Silverstone's book The Kind Diet. Collard greens are almost as hot as kale right now, so this is a great way to serve them.
The only modification is that I didn't add garlic. I didn't include it in these ingredients or directions.
1 bunch collard greens
2 tablespoons pine nuts
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar
"Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves to a sink of coll 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."
Heat oil in a pan over medium heat.
"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."