Sunday, April 12, 2015

Collard Greens, Pine Nuts and Raisins

Serves 2 or 3

Ingredients: (use organic)

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.

Recipe courtesy of #AliciaSilverstone—actress, health advocate and author of #1New York Times bestseller The Kind Life

*You can also use #Avocado Oil.
*Use the WaterMark for best results.

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