Beyond being incredibly yummy, this dish is also a sneaky way to introduce people to the glory of collard greens. For Superheroes who crave it regularly, you should substitute the balsamic vinegar for shoyu and the pine nuts for pumpkin seeds most of the time.
Serves 2 or 3
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 saut� 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.