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Sauteed Collard Greens with Raisins

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    Ribbons of collards are combined with plump raisins, crunchy almonds, and a splash of vinegar in a side that's swift and easy enough for any day of the week.
    Everyday Food, October 2007
    • Prep Time 15 minutes
    • Total Time 30 minutes
    • Yield Serves 4
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    Ingredients

    • 1/4 cup slivered almonds
    • 1 tablespoon olive oil
    • 1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
    • 1/2 cup raisins
    • 2 teaspoons white-wine vinegar

    Directions

    1. Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
    2. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.

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