Sicilian Collard Greens With Pine Nuts And Raisins - cooking recipe

Ingredients

3 cups collard greens
2 tablespoons pine nuts
3 garlic cloves, peeled and chopped (or 1 1/2 tsp minced garlic from a jar)
1 tablespoon olive oil
3 tablespoons raisins
2 tablespoons balsamic vinegar

Preparation

Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit (you want some water to remain on the leaves).
Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.