Sicilian Collard Greens With Pine Nuts And Raisins Recipes

SICILIAN COLLARD GREENS WITH PINE NUTS AND RAISINS

Sicilian Collard Greens With Pine Nuts and Raisins image

From The Kind Diet by Alicia Silverstone To make this dish macrobiotic-friendly, substitute the pine nuts with pumpkin seeds and the balsamic vinegar with shoyu (soy sauce). Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1-inch pieces and cook for a couple of minutes before adding the collard greens.

Provided by allona519

Categories Collard Greens

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ingredients

3 cups collard greens
2 tablespoons pine nuts
3 garlic cloves, peeled and chopped (or 1 1/2 tsp minced garlic from a jar)
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar

Steps:

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

Nutrition Facts : Calories 241.7, Fat 13.6, SaturatedFat 1.5, Sodium 48.3, Carbohydrate 28.3, Fiber 8.9, Sugar 10.3, Protein 7.9

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