Vegetarian Highlight: Collard Greens with Pine Nuts and Raisins

I got this recipe from one of my favorite cookbooks, The Kind Diet by Alicia Silverstone. Although she has been a long-time vegan, many of her recipes appeal to vegans and non-vegans alike. Dark leafy greens are one of the most healthy veggies you can add to your diet. According to Alicia, "Greens are packed with a mind-blowing amount of nutrients, but especially nutrients like calcium, iron, potassium and magnesium. They also include the antioxidant vitamins and tons of fiber. Greens are that rich, dark color because they absorb so much sunshine, so eating greens is like eating light" (p. 63). I mean, common...who wouldn't want to eat sunshine? These are living foods that add vitality!

Collard greens may be a bit bitter for some people and are an acquired taste. For that reason, you may want to cook them a little extra longer. In addition, the raisins add a nice sweetness to the dish and the pine nuts pack a nice crunch (as well as being rather nutritious. Here is some more info on the benefits of pine nuts).

I have served this dish with  plain brown rice in the past for myself, but can be a wonderful accompaniment to a simple lemon chicken or grilled steak. Either way, it's a nice way to add some vital nutrients to the dinner table.

{toasted pine nuts have the most AMAZING aroma!}

{after removing collard greens from stem, slice into bite-sized pieces and sautee.}

{collard greens with pine nuts and raisins}