- 1 bunch collard greens, ribs and stems cut out
- 2 Tbs. Pine Nuts or Crushed Almonds
- 3 cloves Garlic, minced
- 1 Tbs. Olive Oil
- 3 Tbs. Raisins or Chopped Dates
- 2 Tbs. Balsamic or Red Wine Vinegar
Rinse collard greens in cold water (let some water remain on the leaves). Set aside.
Toast nuts in dry skillet over medium heat until golden brown (about 5 minutes). Set aside.
Put garlic and oil into large skillet and saute over medium heat until the garlic is fragrant (about 1 minute). Stir in damp collards. Cover and cook for 2 minutes longer. Stir in nuts and raisins or dates. Cover and cook for 2 minutes. Stir in vinegar and cook for 1-2 minutes. Best eaten while still warm (reheats well in the microwave, too).