Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins | Christopher Kimball’s Milk Street
This side dish uses every part of the collard greens, with the stems and leaves added at different times so both cook perfectly.
Keywords
- Milk Street
- Food
- Recipes
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Stove
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pot
- Colander
- Serving platter
Ingredients
- 1/3 cup golden raisins
- 1½ tablespoons white balsamic vinegar OR 1 tablespoon cider vinegar
- Kosher salt
- ground black pepper
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