My husband and I have been eating more plant-based dishes as part of our daily diets. Apart from experiencing amazing “side effects” due to this new way of eating, I am totally LOVING all of the exciting dishes I get to create.
Up until this point in my life, I have not been very enthused about eating greens. I used to sneak greens into my diet by stuffing a bunch of kale or spinach into my morning smoothies but that was the extent of my veg. intake.
Enter in Sicilian Greens…
If the thought of eating a bowl of greens for dinner doesn’t appeal to you, then this is the dish that will shift your world. This dish is what I call “Luscious”, and I find myself craving it, even my carnivorous husband has donned it one of his new favorite dinners.
Before I move on to the recipe I want to fully disclose that this recipe is not totally all mine. I borrowed most of it from Mrs. Alicia Silverstone. When my husband and I decided to incorporate more plant-based eating, I scoured every book I could get my hands on. I love the simple recipes the book “The Kind Diet” has and this is one I have adapted and made over and over again.
I am more than confident this is a recipe you and your family will love too.
1. Use a sharp knife to cut out the central rib and stem from each collard leaf.
2. Rinse the leaves in a sink of cool water, lifting them into a colander to drain a bit. (You want some water to remain on the leaves.)
3. Toast the pine nuts over medium heat in a dry skillet for about five minutes or until golden. Shake the pan often to keep the pine nuts from burning.
Transfer to a plate, and set aside.
4. Place the oil, vegan butter and garlic in a large skillet, and sauté over medium heat for one minute or until the garlic is fragrant.
5. Add the damp collards and stir, then cover the pan and cook for two minutes longer.
6. Add the raisins and pine nuts, and stir.
7. Cover and cook for two minutes.
8. Stir in the balsamic vinegar, cover, and continue to cook for one to two minutes.
*To make it extra special, I add a dash of nutmeg on top. I feel it rounds out the dish and brings it in, for an ultimate comfort flavor.
Serve over brown rice for a hearty dinner (Usually my Huzz) or split in two for light dinner and a second-day side dish(My Go-to).
Tell me how you enjoyed this dish.
<3 Ruby E. Dieguez
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