Extraordinary Health Magazine Extraordinary Health Vol 21 | Page 40
Alicia’s
Palate
Pleasers
Try these scrumptious, healthy vegan recipes from Alicia Silverstone’s New York Times bestselling book,
The Kind Diet. (Use all organic ingredients when possible.)
Sicilian Collard
Greens with Pine
Nuts and Raisins
Serves 2 or 3
INGREDIENTS:
1 bunch collard greens
2 Tablespoons pine nuts
3 garlic cloves, peeled and chopped
1 Tablespoon olive oil
3 Tablespoons raisins
2 Tablespoons balsamic vinegar
DIRECTIONS:
Use a sharp knife to cut out the
central rib and stem from each
collard leaf. Rinse the leaves in a
sink of cool water, lifting them into
a colander to drain a bit. (You want
some water to remain on the leaves.)
Toast the pine nuts over medium heat
in a dry skillet for about 5 minutes
or until golden. Shake the pan often
to keep the pine nuts from burning.
Transfer to a plate, and set aside.
Place the garlic and oil in a large
skillet, and sauté over medium heat
for 1 minute or until the garlic is
fragrant. Add the damp collards and
stir, then cover the pan and cook for
2 minutes longer. Add the raisins and
pine nuts, and stir. Cover and cook for
2 minutes. Stir in the balsamic vinegar,
cover, and continue to cook for 1 to 2
minutes longer.