Collard Greens with Almonds

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Collard Greens with Almonds

Serves 6—Egg- & dairy-free

 

 

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.

 

 

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

1. In small skillet, toast almonds over medium heat

until golden in color, 1 to 2 minutes; set aside.

 

2. 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.

 

3. In small bowl, whisk sesame oil, both vinegars and

garlic until blended. Toss greens with dressing and

garnish with toasted almonds. Serve hot.

 

PER serving: 97 CAL; 2 G PROT; 7 G TOTAL FAT (1 SAT.

FAT); 7 G CARB.; 0 MG CHOL; 19 MG SOD.; 3 G FIBER

 

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