Collard Greens With Almonds Recipe - Cooking Index
Collard Greens With Almonds Recipe - Cooking Index
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| 1/4 cup | 23g / 0.8oz | Almonds - blanched, slivered |
| 1 lb | 454g / 16oz | Collard greens - rinsed, and |
| 1 | Thick stems removed | |
| 2 tablespoons | 30ml | Toasted sesame oil |
| 1/2 teaspoon | 2.5ml | Umeboshi vinegar |
| 1 tablespoon | 15ml | Apple cider vinegar |
| 1 tablespoon | 15ml | Garlic clove - minced (small) |
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.
Source:
Vegetarian Times, February 2001
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