I did not even know what Collard Green was. Even more embarrassing was going to Henry’s (local San Diego healthy store) and asking someone where I could find the collard green. It was right in front of me. Awkward.
This recipe is a lot more tasty than it really seems and it is straight from Alicia Silverstone’s “The Kind Diet”. She also has this great blog called The Kind Life.
What do you need?
- Collard Green
- Pine Nuts
- 3 Garlic Cloves
- 1 Tablespoon of Olive Oil
- 3 Tablespoons or Raisins
- 2 Tablespoons of Balsamic Vinegar
Wash the collard greens but do not dry it completely. Cut the central steam of the collard leaves in two, then cut them in pieces. Toast the Pine Nuts until it is golden (in dry skillet), then set aside.
Put garlic and oil in the skillet in medium heat, for about a minute, add the collard and stir. Wait a few minutes; add the raisins, Pine nuts and vinegar. Cover and let it cook for 2 minutes.
I also sprinkled some fresh parmesan cheese right before serving.
I like to serve it on a bowl, with a glass of Red Diamond Chardonnay.
This post first appeared on My Vegetarian Trial: Healthy & Easy | Easy, Healthy, Vegetarian Foods, Recipes & Experiments, please read the originial post: here