SICILIAN COLLARD GREENS WITH PINE NUTS AND RAISINS
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
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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