Kitchen Monki will be closing its doors soon, and the site will go offline.
If you would like an export of all your recipe data, please email [email protected] from the email associated with your account.
Welcome to Kitchen Monki's Consumer Site. Go to Corporate Home »

Sicillian Collard Greens with Pine Nuts and Raisins

Print recipe & shopping list
Sicillian Collard Greens with Pine Nuts and Raisins
Submitted by:
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.



  • 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).


  • 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.


  • 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.


  • 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.
Kitchen Monki sign up