Recipe information
Yield
serves 4
Ingredients
1/4 cup slivered almonds
1 tablespoon olive oil
1 1/4 pounds collard greens (about 2 bunches), stalks removed, leaves sliced crosswise
1/2 cup raisins
2 teaspoons white-wine vinegar
Preparation
Step 1
Preheat oven to 350°F. Spread almonds on a rimmed baking sheet and toast until golden, tossing halfway through, about 8 minutes.
Step 2
Meanwhile, 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. Sprinkle with almonds and serve.
nutrition information
Step 3
(Per Serving)
Step 4
Calories: 168
Step 5
Fat: 8.1g (0.8g Saturated Fat)
Step 6
Protein: 4.4g
Step 7
Carbohydrates: 22.7g
Step 8
Fiber: 4.5g
