- 2 large bunches collards or kale, washed, shredded and drained (about 1 ½ lb)
- ¼ C. packed raisins, black or golden
- 3 T. olive oil
- 7 large cloves garlic, minced
- ½ C. pine nuts, lightly toasted
- 1 small red onion, very thinly sliced
- ¼ t. salt
- 3 T. balsamic vinegar
Bring ½ cup of water to a boil in a large non-reactive pot over medium high heat. Gradually add the greens, stirring them down with each addition. When all the greens have been added and are well wilted, add the raisins, partially cover the pot, and reduce the heat to medium. Cook, stirring occasionally and adding more water if necessary, until the greens are very tender (~20 minutes).
Meanwhile, combine the oil and garlic in a skillet and cook over medium heat until the garlic is soft, 3 – 4 minutes. Stir in the pine nuts, remove from heat and set aside. In a small bowl, toss together the onion and salt and set aside.
When the greens are cooked, pour off any liquid remaining in the pot without draining (thoroughly so the greens remain moist). Stir in the vinegar and garlic oil. Transfer to a serving dish, arrange the wilted onions over the top and serve right away.
Gardeners’ Community Cookbook