Collard Greens with Almonds

• 1/4 cup almonds, blanched and slivered
• 1 lb. collard greens, rinsed and thick stems removed
• 2 Tbs. toasted sesame oil
• 1/2 tsp. umeboshi vinegar
• 1 Tbs. apple cider vinegar
• 1 small clove garlic, minced

1. In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.
2. Layer 3 collard leaves.
3. Roll into cylinder and slice crosswise into thin strips.
4. Repeat until all leaves are sliced.
5. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat.
6. Add greens, cover and steam 4 minutes.
7. In small bowl, whisk sesame oil, both vinegars and garlic until blended.
8. Toss greens with dressing and garnish with toasted almonds.
9. Serve hot.

almonds, collard greens, sesame oil, umeboshi vinegar, apple cider vinegar, clove garlic

Taken from www.vegetariantimes.com/recipe/collard-greens-with-almonds/ (may not work)