The Kind Diet - by Alicia Silverstone
1 bunch collard greens
2 Tbsp pine nuts
3 garlic cloves, chopped
1 Tbsp olive oil
3 Tbsp raisins
2 Tbsp balsamic vinegar
1. Use a sharp knife to cut out the central rib and stem from each collard leaf. Rinse the leave 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. Shake the pan often to keep nuts from burning. Transfer to a plate and set aside.
3. 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.
Note - the stems of the collard greens are full of minerals, so if you want to use them, chop them into 1 inch pieces and cook for a couple of minutes before adding the rest of the greens.