- 1/4 cup slivered almonds
- 1 tablespoon olive oil
- 1 1/4 pounds (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise
- 1/2 cup raisins
- 2 teaspoons white-wine vinegar
Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside.
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. Serve sprinkled with toasted almonds.