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Sweet Braised Winter Greens
J'nene Wade, Sandpoint, ID

J'nene Wade makes two versions of this cool-weather side dish — one with Swiss chard, dried sour cherries, and pecans and this one, with collard greens, raisins, and pine nuts.

PREP AND COOK TIME: About 30 minutes

MAKES: 6 side-dish servings

2 pounds collard greens
3 tablespoons olive oil
1 red onion (about 8 oz.), peeled, halved, and thinly slivered lengthwise
2 cloves garlic, peeled and thinly sliced
3 tablespoons balsamic vinegar
2 tablespoons brown sugar
2 tablespoons golden raisins
2 tablespoons pine nuts
Salt and pepper

1. Rinse collard greens and tear leaves from center ribs; discard center ribs and stems.

2. Pour oil into a 12- to 14-inch frying pan over medium-high heat; when hot, add onion and garlic and stir frequently until onion is limp, 5 to 8 minutes. Stir in balsamic vinegar, brown sugar, raisins, pine nuts, and collard greens. Stir frequently until greens are slightly wilted, 3 to 4 minutes. Reduce heat, cover, and cook until greens are very wilted and tender to bite, about 15 minutes. Add salt and pepper to taste; serve at once.

Per serving: 144 cal., 54% (78 cal.) from fat; 3.5 g protein; 8.7 g fat (1.2 g sat.); 16 g carbo (4.2 g fiber); 24 mg sodium; 0 mg chol.