Collard Greens With Almonds

Instructions:

In a small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside. Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add greens, cover and steam 4 minutes.

In small bowl, whisk sesame oil, both vinegars and garlic until blended. Toss greens with dressing and garnish with toasted almonds. Serve hot. This recipe yields 6 servings.

Per Serving: 97 Cal; 2g Prot; 7g Total Fat (1 Sat. Fat); 7g Carb.; 0mg Chol; 19mg Sod.; 3g Fiber.

Comments: Southerners tend to simmer greens for a long time with onions and garlic, and the results are quite delicious. But here the collards are steamed for a short time to retain their color and texture. They're tossed with a simple, full-flavored, tangy dressing and topped with toasted almonds, which add a nice crunch.

Recipe By: Vegetarian Times, February 2001  Formatted for MC7 08-27-2003 by Joe Comiskey - Mad's Recipe Emporium

Per Serving (excluding unknown items): 59 Calories; 3g Fat (46.4% calories from fat); 3g Protein; 6g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 16mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.