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 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. 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 1-2 minutes longer.
This dish is AMAZING! It combines the sweet from the raisins and the tang of the vinegar perfectly. I think I could eat it daily and not get tired of it!