Collards are one of those things we're are well-trained to dislike from youth, much like brussels sprouts or mushrooms, or sometimes even broccoli. But seriously, they're AMAZING and chock full of great stuff for your bod! If you haven't taken a gander at collards lately, I encourage you to give them a try. You may be pleasantly surprised, especially if you love other leafy greens like kale. Here's how I like to prepare them, inspired by The Kind Life:
Grab a bunch of collards from the store, allowing yourself an inward smirk at how cheap they are. When you're ready to get cookin', take a knife and slice the central rib out from each stem (these can be cooked, but they'll take a bit longer). Wash the leaves well, leaving them a bit wet, then cut or tear them into chunks.
In a large skillet, heat up 2 tbs of olive oil and add:
1 bunch damp collards
3-10 cloves garlic, minced (I freakin' LOVE garlic!)
Stir everything together, cover the pan and cook for about 5 minutes. Then, add:
1/2 raisins or other dried fruit
1/2 toasted walnuts, pine nuts, or pumpkin seeds (or all 3!)
2 tbs balsamic vinegar
Salt and pepper to taste
Stir, cover, and cook for about 3-4 minutes longer. You want the leaves to maintain some crunchiness without being tough, but you definitely don't want mush! Keep a close watch.