Collard Greens with Almonds

1. 1

   In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.

2. 2

   Layer 3 collard leaves.

3. 3

   Roll into cylinder and slice crosswise into thin strips.

4. 4

   Repeat until all leaves are sliced.

5. 5

   In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.

6. 6

   Add greens, cover and steam 4 minutes.

7. 7

   In small bowl, whisk sesame oil, both vinegars and garlic until blended.

8. 8

   Toss greens with dressing and garnish with toasted almonds.

9. 9

   Serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.