Collard Greens With Almonds

[Guest guest]

Collard Greens With Almonds

 

1/4 cup almonds, blanched, slivered

1 pound collard greens, rinsed, thick stems removed

2 tablespoons toasted sesame oil

1/2 teaspoon umeboshi vinegar

1 tablespoon apple cider vinegar

1 small garlic clove, 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.

Makes 6 servings.

Calories 97, Fat 7 g, Carbs 7 g, Sodium 19 mg, Fiber 3 g.