Collard Greens with Raisins and Almonds
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 collards freshens their flavor. A hefty dose of extra-virgin olive oil, along with toasted almonds, sweet raisins, and umami-rich grated Parmesan, elevates humble collards into an elegant side.
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