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Sicillian Collard Greens with Pine Nuts and Raisins

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Sicillian Collard Greens with Pine Nuts and Raisins
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Makes: 2 servings adjust
Beyond being incredibly yummy, this dish is also a sneaky way to introduce people to the glory of collard greens. Tip: Try substituting the balsamic vinegar for shoyu and the pine nuts for pumpkin seeds.

Directions

Ingredients

  • 1 bunch Collard Greens

Step 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).

Ingredients

  • 2 tablespoons Pine Nuts

Step 2

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.

Ingredients

  • 3 cloves Garlic, peeled and chopped
  • 1 tablespoon Olive Oil

Step 3

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.

Ingredients

  • 3 tablespoons Raisins
  • 2 tablespoons Balsamic Vinegar

Step 4

Add the raisins and pine nuts to the collard greens, and stir. Cover and cook for 2 minutes. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.
 

Step 5

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.
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