SAUTEED COLLARD GREENS WITH RAISINS

• 1/4 cup slivered almonds
• 1 tablespoon olive oil
• collard greens, larger stalks removed, leaves thinly sliced crosswise
• 1/2 cup raisins
• 2 teaspoons apple cider or other vinegar
  Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet, and toast until golden, about 8 minutes. Set aside. In a large skillet, heat oil over medium-high. Add collard greens and raisins; cook, tossing occasionally, until collards are tender, 6 to 8 minutes. Remove from heat, and stir in vinegar. Serve sprinkled with toasted almonds.