• Collard Greens With Almonds

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    • 1/4 c. almonds blanched, slivered
    • 1 lb collard greens rinsed, and
    • 1 x thick stems removed
    • 2 Tbsp. toasted sesame oil
    • 1/2 tsp umeboshi vinegar
    • 1 Tbsp. apple cider vinegar
    • 1 sm garlic clove chopped


    1. In small skillet, toast almonds over medium heat till golden brown in color, 1 to 2 min; set aside.
    2. Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat till all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add in greens, cover and steam 4 min.
    3. In small bowl, whisk sesame oil, both vinegars and garlic till blended. Toss greens with dressing and garnish with toasted almonds. Serve warm.
    4. This recipe yields 6 servings.
    5. Comments: 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, that add in a nice crunch.

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