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.
- 1/4 cup almonds, blanched and slivered
- 1 lb. collard greens, rinsed and thick stems removed
- 2 Tbs. toasted sesame oil
- 1/2 tsp. umeboshi vinegar
- 1 Tbs. apple cider vinegar
- 1 small clove garlic, minced
- 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.
- Serving Size: Serves 6
- Calories: 97
- Carbohydrate Content: 7 g
- Fat Content: 7 g
- Fiber Content: 3 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 19 mg