Sicilian Collard Greens With Pine Nuts And Raisins

1. 1

   Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).

2. 2

   Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.

3. 3

   Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.

4. 4

   Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.

5. 5

   Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.

6. 6

   Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.

7. 7

   Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

* Per serving · 4 servings · Values may vary.

No additional tips available.