Food & Cooking Recipes Quick & Easy Recipes Sauteed Collard Greens with Raisins 3.0 (71) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: José Manuel Picayo Rivera Prep Time: 15 mins Total Time: 30 mins Servings: 4 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. Ingredients 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 Directions Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside. 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. Print