Sicilian Collard Greens With Pine Nuts And Raisins

• 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

1. 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).
2. Toast the pine nuts over medium heat in a dry skillet for about 5 minutes or until golden.
3. Shake the pan often to keep the pine nuts from burning. Transfer to a plate, and set aside.
4. Place the garlic and oil in a large skillet, and saute over medium heat for 1 minute or until the garlic is fragrant.
5. Add the damp collards and stir, then cover the pan and cook for 2 minutes longer.
6. Add the raisins and pine nuts, and stir. Cover and cook for 2 minutes.
7. Stir in the balsamic vinegar, cover, and continue to cook for 1 to 2 minutes longer.

collard greens, nuts, garlic, olive oil, raisins, balsamic vinegar

Taken from www.food.com/recipe/sicilian-collard-greens-with-pine-nuts-and-raisins-418970 (may not work)