Collard Greens with Raisins and Almonds
9 comments
By Appears in Cook's Country December/January 2016
Boiled collards taste great but don’t look great. We wanted a fresh, elegant take for the holiday table.
WHY THIS RECIPE WORKS
For a fresh take on collard greens, we opted to forgo the traditional cooking method of a long boil and rely on steaming instead. Cutting the greens into 1- to 2-inch pieces helps them soften quickly, and draining the excess water from the ...
