Sicilian Collard Greens With Pine Nuts and Raisins |
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Prep Time: 3 Minutes Cook Time: 12 Minutes |
Ready In: 15 Minutes Servings: 3 |
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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. 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 |
Directions:
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. Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
3. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
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. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
6. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
7. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
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