1 large bunch collard greens (about 1½ pounds)
1 tablespoon olive oil
1 teaspoon butter
3 cloves garlic, minced
1 tablespoon pine nuts
soy sauce (optional)
Rinse greens well in a large bowl of cold water. Drain and cut off tough stems. Cut leaves into ¼-inch strips. Heat olive oil and butter in a heavy deep skillet (avoid overheating). Add the garlic and brown gently. Add pine nuts and continue to cook until lightly toasted. Add the collard greens and cook over medium heat for a few minutes, tossing with a fork. Cover and continue to cook until wilted and tender (about 15 minutes). Top with a little soy sauce if desired.
Makes 4 servings
Nutritional information per serving: calories 114, protein 5 g, carbohydrate 5 g, fat 6 g (ALA 0.02 g)
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