Collard Greens with Raisins and Almonds
By Morgan BollingPublished on October 7, 2015
Time
50 minutes
Yield
Serves 4 to 6
Ingredients
2 pounds collard greens Salt and pepper 6 tablespoons extra-virgin olive oil ½ cup golden raisins 2 shallots, sliced thin4 garlic cloves, sliced thin⅛ teaspoon red pepper flakes ¼ cup grated Parmesan cheese, plus extra for serving¼ cup sliced almonds, toastedLemon wedges for serving
Before You Begin
Kale can be substituted for the collard greens in this recipe.
Instructions
- Trim collard stems to base of leaves; discard stems. Cut leaves into 1- to 2-inch pieces. Place collards in large bowl and cover with water. Swish with your hand to remove grit. Repeat with fresh water, as needed, until grit no longer appears in bottom of bowl. Drain collards in colander, but do not dry.
- Add damp collards, 1 teaspoon salt, and 1/2 teaspoon pepper to Dutch oven. Cover and cook over medium-high heat until tender, 14 to 17 minutes, stirring occasionally. (If pot becomes dry, add 1/4 cup water so collards continue to steam.) Drain collards in colander, pressing with rubber spatula to release excess liquid. Wipe out Dutch oven with paper towels.
- Heat 1/4 cup oil in now-empty Dutch oven over medium heat until shimmering. Add raisins, shallots, garlic, and pepper flakes and cook until just beginning to brown, 2 to 4 minutes. Add collards, 1⁄2 teaspoon salt, and 1/4 teaspoon pepper and cook until warmed through, about 3 minutes. Off heat, stir in Parmesan. Season with salt and pepper to taste.
- Transfer collards to platter. Drizzle with remaining 2 tablespoons oil and sprinkle with almonds. Serve with lemon wedges and extra Parmesan.
Time
50 minutesYield
Serves 4 to 6Ingredients
2 pounds collard greens
Salt and pepper
6 tablespoons extra-virgin olive oil
½ cup golden raisins
2 shallots, sliced thin
4 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
¼ cup grated Parmesan cheese, plus extra for serving
¼ cup sliced almonds, toasted
Lemon wedges for serving
Ingredients
2 pounds collard greens
Salt and pepper
6 tablespoons extra-virgin olive oil
½ cup golden raisins
2 shallots, sliced thin
4 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
¼ cup grated Parmesan cheese, plus extra for serving
¼ cup sliced almonds, toasted
Lemon wedges for serving
Ingredients
2 pounds collard greens
Salt and pepper
6 tablespoons extra-virgin olive oil
½ cup golden raisins
2 shallots, sliced thin
4 garlic cloves, sliced thin
⅛ teaspoon red pepper flakes
¼ cup grated Parmesan cheese, plus extra for serving
¼ cup sliced almonds, toasted
Lemon wedges for serving
Why This Recipe Works
For a fresh take on collard greens, we opted to forgo the traditional cooking method of a long boil and rely on steaming instead. Cutting the greens into 1- to 2-inch pieces helps them soften quickly, and draining the excess water from the collards freshens their flavor. A hefty dose of extra-virgin olive oil, along with toasted almonds, sweet raisins, and umami-rich grated Parmesan, elevates humble collards into an elegant side.
Before You Begin
Kale can be substituted for the collard greens in this recipe.
Instructions
- Trim collard stems to base of leaves; discard stems. Cut leaves into 1- to 2-inch pieces. Place collards in large bowl and cover with water. Swish with your hand to remove grit. Repeat with fresh water, as needed, until grit no longer appears in bottom of bowl. Drain collards in colander, but do not dry.
- Add damp collards, 1 teaspoon salt, and 1/2 teaspoon pepper to Dutch oven. Cover and cook over medium-high heat until tender, 14 to 17 minutes, stirring occasionally. (If pot becomes dry, add 1/4 cup water so collards continue to steam.) Drain collards in colander, pressing with rubber spatula to release excess liquid. Wipe out Dutch oven with paper towels.
- Heat 1/4 cup oil in now-empty Dutch oven over medium heat until shimmering. Add raisins, shallots, garlic, and pepper flakes and cook until just beginning to brown, 2 to 4 minutes. Add collards, 1⁄2 teaspoon salt, and 1/4 teaspoon pepper and cook until warmed through, about 3 minutes. Off heat, stir in Parmesan. Season with salt and pepper to taste.
- Transfer collards to platter. Drizzle with remaining 2 tablespoons oil and sprinkle with almonds. Serve with lemon wedges and extra Parmesan.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments