Braised Greens With Apples And Toasted Pine Nuts.

1. 1

   Toast the pine nuts on a baking sheet in a 375-degree oven until golden brown, checking often, about 5-10 minutes.

2. 2

   Wash, de-stem and cut or tear the collard greens into 2-inch pieces. Should be 4-6 cups. Chop the onion.

3. 3

   Heat the oil in a 10-inch pan. If using onion, cook until the onion is soft.

4. 4

   Add the greens in handfuls and stir, letting each handful cook down until all the greens are in the pan.

5. 5

   Add the broth and cover. Let the greens cook until they begin to soften, about 10 minutes, stirring occasionally.

6. 6

   While the greens are cooking, chop the apple into 1/2-inch cubes.

7. 7

   Add the apple to the pan and cook, stirring occasionally, until the greens are tender and the apples are just slightly softened. If it seems like the greens are too wet, remove the cover to let more liquid evaporate.

8. 8

   Salt to taste.

9. 9

   Add the toasted pine nuts over the top and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.