Name: Braised Hearty Greens with Raisins & Almonds
Total time: 40 min
Cuisine: SouthernUS & Canada
Ingredients: 1/3 cup sliced almonds; 4 tablespoons unsalted butter; 1/2 cup thinly sliced red onion; 2 1/2 pounds hearty greens (kale, mustard, turnip, or collards), stemmed and leaves chopped; 1 cup low-sodium chicken broth; 1 tablespoon packed brown sugar; Salt and pepper; 1/8 teaspoon cayenne pepper; 1/2 cup golden raisins; 2 tablespoons balsamic vinegar

Before You Begin

Collards may need a few extra minutes of covered cooking in step 1. Don’t be alarmed by what may seem like an excessive amount of greens. They wilt significantly when cooked.

Instructions

Toast almonds in Dutch oven over medium heat until golden, about 5 minutes; set aside. Melt 2 tablespoons butter in now-empty pot. Cook onion until softened, about 5 minutes. Add half of greens, broth, sugar, ½ teaspoon salt, and cayenne. Cover and cook until greens are beginning to wilt, about 1 minute. Stir in remaining greens and cook, covered, stirring occasionally, over medium-low heat until completely tender, about 30 minutes.

Remove lid, add raisins, and cook over medium-high heat, stirring occasionally, until liquid is nearly evaporated, about 10 minutes. Stir in remaining 2 tablespoons butter and vinegar and cook until butter is melted, about 30 seconds. Season with salt and pepper to taste, and sprinkle with almonds. Serve.