Collard Greens Golden Raisin and Almond Saute
Elevate your weeknight meals with this vibrant and nutrient-packed Collard Greens Golden Raisin and Almond Sauté! This recipe combines tender ribbons of collard greens with the natural sweetness of golden raisins, the crunch of toasted almonds, and a subtle kick of red pepper flakes, creating a perfectly balanced side dish. Finished with a splash of bright lemon juice and infused with the flavors of garlic, shallots, and a touch of vegetable broth, this sauté is as delicious as it is wholesome. Ready in just 25 minutes, it’s a quick and easy way to transform simple greens into a gourmet experience. Perfect for pairing with roasted chicken, grilled fish, or served as a vegetarian side for your favorite grain bowls, this dish brings together bold flavors and healthy ingredients in every bite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 bunch (roughly 10 ounces) collard greens
- 2 tablespoons olive oil
- 3 cloves garlic
- 1 medium (or substitute half a small onion) shallot
- 0.25 cup golden raisins
- 0.25 cup sliced almonds
- 0.25 cup vegetable broth
- 0.25 teaspoon red pepper flakes
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Rinse the collard greens thoroughly under running water to remove any dirt or grit. Pat them dry with a towel, then remove the tough stems from the leaves. Stack a few leaves at a time, roll them into a cigar-like shape, and slice into thin ribbons (chiffonade cut).
Peel and finely mince the garlic. Peel and finely dice the shallot.
Heat a large skillet over medium heat. Add the sliced almonds and toast them for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from the skillet and set aside.
In the same skillet, heat the olive oil over medium heat. Add the minced garlic and diced shallot, and cook for 2-3 minutes until softened and fragrant, stirring frequently to prevent burning.
Stir in the sliced collard greens, ensuring they are evenly coated with the oil mixture. Add the red pepper flakes, salt, and black pepper. Sauté the greens for 3-4 minutes until they start to wilt.
Add the vegetable broth and golden raisins to the skillet. Cover the skillet with a lid and let the mixture steam for 5 minutes. Stir occasionally to ensure the flavors are evenly combined.
Remove the lid and cook for an additional 1-2 minutes to allow any excess liquid to evaporate. Stir in the toasted almonds and lemon juice.
Taste and adjust seasoning as needed. Serve the collard greens warm as a side dish.
Nutrition Facts
Calories |
725 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1379 mg | 60% | |
| Total Carbohydrate | 68.3 g | 25% | |
| Dietary Fiber | 19.8 g | 71% | |
| Total Sugars | 33.1 g | ||
| Protein | 18.4 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 571 mg | 44% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
