Reprinted with permission from the publisher Rodale, Inc., Emmaus, PA
Sicilian Collard Greens with Pine Nuts and Raisins (p.
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.
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.
Copyright© 2010 by Wanda Embar. All Rights