1 bunch collard greens
2 Tablespoons pine nuts
3 garlic cloves (peeled and chopped)
1 Tablespoon olive oil
3 Tablespoons raisins
2 Tablespoons balsamic vinegar
Use a sharp knife to cut out the central rib and stem from each collard leaf.
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.)
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.
Place the garlic and oil in a large skillet, and sauté over medium heat for one minute or until the garlic is fragrant.
Add the damp collards and stir, then cover the pan and cook for two minutes longer.
Add the raisins and pine nuts, and stir.
Cover and cook for two minutes.
Stir in the balsamic vinegar, cover, and continue to cook for one to two minutes longer.