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

• 2 tsp. white-wine vinegar

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

Carbohydrates22 gSaturated fat1 gCalcium178 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 tbsp. olive oil

• 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

•¹/₂tsp. dried thyme

•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

In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.

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

Diabetic exchanges per serving: 4 bread/starch, 1½ lean meat.

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

• 3 tbsp. white-wine vinegar

• 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.

Nutrition information per serving:

Calories86Fat2 gSodium103 mg

Carbohydrates14 gSaturated fat0 gCalcium367 mg

Protein7 gCholesterol4 mgDietary fiber9 g

Diabetic exchanges per serving: 3 vegetable, ½ fat.