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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.

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  • 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.

Reviews (2)

71 Ratings
  • 5 star values: 6
  • 4 star values: 8
  • 3 star values: 41
  • 2 star values: 14
  • 1 star values: 2
Rating: 5 stars
07/19/2018
This recipe was amazing!! I was roasting corn at the same time so I toasted the almond slivers on a dry pan. It may have been more like 10 minutes that I sautéed them, but wasn't bad. It was even better the next day.
Rating: 1 stars
11/23/2017
On what planet can you saute collards until they are edible in 6-8 minute? I tried this recipe and after 45 minutes they were still not tender. I "steamed" them by adding water to the pan. 10 minutes later - still not ready. Finally ended up boiling them. Same nasty collards. Seems like you should beta test a recipe before posting it.