My Sautéed Collard Greens with Dried Currants & Almonds is a unique dish that is bursting with flavor and a variety of textures. Tender, shredded collard greens and sliced shallots sautéed in a touch of olive oil, flavored with tangy balsamic vinegar, and finished off with sweet dried currants and the crunch of sliced almonds. This dish is a colorful combination of flavors that adds a side of excitement to any dinner menu!
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Sautéed Collard Greens with Dried Currants & Almonds
Ingredients:
- 1 Tablespoon extra virgin olive oil
- 2 shallots, peeled and thinly sliced
- 1 bunch of collard greens, ends trimmed and leaves cut into ½-inch strips
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- 1 Tablespoon balsamic vinegar
- 2 Tablespoons dried currants, or dried cranberries
- 2 Tablespoons sliced almonds
Directions:
- Heat the oil in a large skillet over medium-high heat. Add in the shallots and stirring often, cook for 2 minutes or until tender. Add in the shredded collard green leaves and season with salt and pepper. Sauté for 5 minutes or until the greens are wilted and tender. Stir in the vinegar, currants and almonds. Serve warm.
Tagged: almonds, balsamic vinegar, collard greens, dried currants, side dish, sliced almonds, vegetarian
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