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.