I’m a true Southerner through and through. As much as I like fresh, steamed or roasted vegetables, I also love some of my vegetables braised for many hours. One of those is collard greens! I eat collards a handful of times a year and I ALWAYS eat them
Raisins add pleasing bursts of sweetness, and toasted almonds add crunch to sauteed collard greens. To turn this side dish into a complete meal, toss the greens with penne pasta and add cannellini beans or chickpeas.
Sautéed Collard Greens Ingredients: kosher salt and black pepper 3 bunches collard greens, stems discarded and leaves cut into strips cup olive oil 3 cloves garlic, thinly sliced (Add red pepper flakes for a bite!