Recipe of the Day: Sicilian Collard Greens with Pine Nuts and Raisins

Beyond being incredibly yummy, this dish is also a sneaky way to introduce people to the glory of collard greens. Try out Alicia Silverstone's Sicilian Collard Greens with Pine Nuts and Raisins!

SERVES 2 OR 3

1 bunch collard greens

2 tablespoons pine nuts

3 garlic cloves, peeled and chopped

1 tablespoon olive oil

3 tablespoons raisins

2 tablespoons balsamic vinegar

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 sauté 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.

Note: The stems of the collard greens are full of minerals, so if you want to use them, chop them into 1” pieces and cook for a couple of minutes before adding the collard greens.

For more delicious recipes from Alicia Silverstone, check out "The Kind Diet."

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