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."

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