Sautéed collard greens with raisins and pine nuts

Updated: Jan 20



This is a traditional Spanish recipe from the Catalan region of Spain. The Spanish

restaurant I worked at served this for many years and it was one of my favorite dishes. Until then, I had always considered collard greens not for me - they were either too tough and fibrous or mushy when slow-cooked the Southern way with pork.




Serves 6


Ingredients

1 bunch Collard greens, stems removed, slivered (you can also substitute kale, chard, or turnip greens)

1 T Olive Oil

4 cloves Garlic, sliced

1/4 cup Pine nuts (or sliced almonds), toasted

1/4 cup Raisins (preferably golden)

Red pepper, black pepper, and salt can be added to taste


Prepare the Collard Greens

Fresh collard greens are large leaves with a fibrous rib down the center that needs to be removed prior to cooking.


1. Place the collard green on a cutting board with the spine facing you and use a sharp knife to cut along both sides of the center rib. At the end you should have two leaves and the rib which may be disposed of.



2. After removal of the ribs stack the collard green leaves. Starting from one end of the stack roll the leaves tightly. Hold the tight roll in your left hand and cut slices out of the roll. This is the fastest way to make the collard greens into strips.





3. Heat oil in a wide non-stick pan. When heated pour sliced garlic into the oil and sauté until golden. Add in the collard greens and sauté until cooked (darker green, more flexible).

4. While collards are cooking, place raisins in bowl and scantly cover with water or white wine. Microwave for one minute and allow to sit until ready for step 5.

5. After collard greens are cooked remove from heat. Drain raisins and add to collard greens.

6. Add toasted almonds or pine nuts and stir everything together until well combined.



Nutrition Facts (approx.): 1 serving

Calories: 145

Total Fat: 9 g

Saturated Fat: 1 g

Sodium: 15 mg

Total Carbohydrate: 13 g

Added Sugar: 0 g

Dietary Fiber: 3 g

Total Protein: 3 g


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