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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 a nice crunch.

Type: Vegetables
Courses: Side dish, Vegetarian
Serves: 6 people

Recipe Ingredients

1/4 cup 23g / 0.8ozAlmonds - blanched, slivered
1 lb 454g / 16ozCollard greens - rinsed, and
1   Thick stems removed
2 tablespoons 30mlToasted sesame oil
1/2 teaspoon 2.5mlUmeboshi vinegar
1 tablespoon 15mlApple cider vinegar
1 tablespoon 15mlGarlic clove - minced (small)

Recipe Instructions

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.

This recipe yields 6 servings.

Per Serving: 97 Cal; 2g Prot; 7g Total Fat (1 Sat. Fat); 7g Carb.; 0mg Chol; 19mg Sod.; 3g Fiber.

Vegetarian Times, February 2001


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