Sauteed Collard Greens with Raisins

Photo: José Manuel Picayo Rivera
Prep Time:
15 mins
Total Time:
30 mins

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.


  • ¼ cup slivered almonds

  • 1 tablespoon olive oil

  • 1 ¼ pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise

  • ½ cup raisins

  • 2 teaspoons white-wine vinegar


  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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