Recipe: Sauteed Collard Greens with Raisins

SAUTéED COLLARD GREENS WITH RAISINS º

Serves 4.

Ribbons of collards are combined with plump raisins, crunchy almonds and a splash of vinegar in a side that's swift and easy enough for any day of the week.

•¹/₄c. slivered almonds

• 1 tbsp. olive oil

• 11/4 lb. (about 2 bunches) collard greens, stalks removed, leaves thinly sliced crosswise

•¹/₂c. raisins

Directions

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.

Nutrition information per serving:

Calories161Fat8 gSodium25 mg

Protein5 gCholesterol0 mgDietary fiber5 g

Diabetic exchanges per serving: 1 vegetable, 1 fruit, 1½ fat.

MINESTRONE WITH COLLARD GREENS AND WHITE BEANS

(Serves 4)

The tasty trio of onion, garlic and tomatoes forms a quick foundation of flavor for this vegetarian soup -- no need for meat-based broths or cream. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.

• 1 medium onion, chopped

• 2 cloves garlic, minced

• Coarse salt and ground pepper

• 2 tbsp. tomato paste

• 1 lb. (about 2 bunches) collard greens, stalks removed, leaves coarsely chopped

•¹/₄tsp. red-pepper flakes

• 2 (19-oz.) cans white beans, rinsed and drained

• 1 (14.5-oz.) can diced tomatoes in juice

• Grated Parmesan, for serving, optional

Directions

Place¹/₄of beans in a bowl and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

Nutrition information per serving:

Calories350Fat5 gSodium800 mg

Carbohydrates60 gSaturated fat1 gCalcium334 mg

Protein22 gCholesterol0 mgDietary fiber17 g

BRAISED COLLARD GREENS

Serves 4.

This quicker take has as much deep flavor as traditional long-simmering recipes. Serve with a skillet cornbread to soak up the tasty "pot likker."

• 1 smoked ham hock (about¹/₄lb.)

• 3 lb. (about 4 bunches) collard greens, stalks removed, leaves cut into 1-in. pieces

• Coarse salt and ground pepper

• Hot sauce, for serving, optional

Directions

In a large pot, combine ham hock, collard greens and 8 cups water; bring to a boil. Reduce to a simmer and cook until collards are very tender, 45 minutes to 1 hour.

Remove ham hock and discard. Add vinegar and season with salt and pepper. Serve collards with their broth and, if desired, hot sauce.

Calories86Fat2 gSodium103 mg

Carbohydrates14 gSaturated fat0 gCalcium367 mg

Protein7 gCholesterol4 mgDietary fiber9 g