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Ingredients
- 1 bunch Collard Greens
- 1/4 cups Extra Virgin Olive Oil, Divided
- 1 teaspoon Lemon Juice
- 1/4 cups Raisins
- 1/3 cups Sliced, Blanched Almonds
- 3 cloves Garlic, Crushed Or Minced
Method
- Wash the greens and pat dry. Cut off the stems, then slice the leaves in half lengthwise. Chop the halved leaves into 2-inch pieces. As the greens cook, they will wilt and these large pieces will become bite-sized. Toss the greens with 3 tablespoons of olive oil and the lemon juice.
- Warm the remaining 1 tablespoon of the olive oil in a large skillet over medium-low heat. Add the raisins, almonds and garlic and cook, stirring often, until the almonds are toasted and browned, about 8-10 minutes. Transfer the raisins, almonds and garlic to a large mixing bowl.
- Add the greens to the skillet and decrease the heat to low. Cook, stirring often, until the greens are wilted and just beginning to brown. Transfer the greens to the bowl with the almonds and toss to distribute the raisins and almonds.
