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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…

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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.

Servings
6

Ingredients

  • 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

Preparation

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
  • Cholesterol Content 0 mg
  • Fat Content 7 g
  • Fiber Content 3 g
  • Protein Content 2 g
  • Saturated Fat Content 1 g
  • Sodium Content 19 mg
  • Sugar Content 0 g