Ingredients

serves 4

　　1/4 cup slivered almonds

　　1 tablespoon olive oil

　　1 1/4 pounds collard greens (about 2 bunches), stalks removed, leaves sliced crosswise

　　1/2 cup raisins

　　2 teaspoons white-wine vinegar

　　

Step 1

Preheat oven to 350°F. Spread almonds on a rimmed baking sheet and toast until golden, tossing halfway through, about 8 minutes.

　　

Step 2

Meanwhile, in a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Sprinkle with almonds and serve.

　　

nutrition information

Step 3

(Per Serving)

　　

Step 4

Calories: 168

　　

Step 5

Fat: 8.1g (0.8g Saturated Fat)

　　

Step 6

Protein: 4.4g

　　

Step 7

Carbohydrates: 22.7g

　　

Step 8

Fiber: 4.5g

　　Everyday Food: Light