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Recipe By: J’nene Wade, Sandpoint ID
Serving Size: 6
2 pounds collard greens
3 tablespoons water or veg. broth
1 red onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise
2 cloves garlic, peeled and thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons golden raisins
2 tablespoons pine nuts
salt and pepper
Rinse collard greens and tear leaves from center ribs; discard center ribs and stems.
Pour water into a 12- to 14-inch non-stick frying pan over medium-high heat; when hot, add onion and garlic and stir frequently until onion is limp, 5 to 8 minutes. Stir in balsamic vinegar, brown sugar, raisins, pine nuts, and collard greens. Stir frequently until greens are slightly wilted, 3 to 4 minutes. Reduce heat, cover, and cook until greens are very wilted and tender to bite, about 15 minutes. Add salt and pepper to taste; serve at once.
Source: “Sunset Magazine” page 188 Copyright: 11/02
NOTES : “J’nene Wade makes two versions of this cool-weather side dish — one with Swiss chard, dried sour cherries, and pecans and this one, with collard greens, raisins, and pine nuts.”
