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


Recipe Summary

Makes 6 side-dish servings


Ingredient Checklist


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

  • 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.