Collard Greens with Almonds


Southerners tend to simmer greens for a long time with onions and garlic, and the results are quite delicious. But here the collards are steamed for a short time to retain their color and texture. They’re tossed with a simple, full-flavored, tangy dressing and topped with toasted almonds, which add a nice crunch.

  • 6Servings


  • 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


In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.

Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add greens, cover and steam 4 minutes.

In small bowl, whisk sesame oil, both vinegars and garlic until blended. Toss greens with dressing and garnish with toasted almonds. Serve hot.

Nutrition Information

  • Calories: 97
  • Carbohydrate Content: 7 g
  • Fat Content: 7 g
  • Fiber Content: 3 g
  • Protein Content: 2 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 19 mg