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.

J'nene Wade, Sandpoint, Idaho
This Story Originally Appeared On sunset.com

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Recipe Summary

Yield:
Makes 6 side-dish servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Rinse collard greens and tear leaves from center ribs; discard center ribs and stems.

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  • Pour oil into a 12- to 14-inch 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.

Nutrition Facts

144 calories; calories from fat 54%; protein 3.5g; fat 8.7g; saturated fat 1.2g; carbohydrates 16g; fiber 4.2g; sodium 24mg.
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