Greens with Toasted Pecans

Servings: 8

• 2 bunches (about 2 lbs total) collard greens, stems discarded, leaves rough chopped
• 2 bunches (about 2 lbs total) kale, stems discarded,leaves rough chopped
• 2 bags (2.25 oz each) chopped pecans
• 1 Tbsp olive oil
• 1 cup chopped onions
• 10 medium (about 10 Tbsp) cloves garlic, peeled, rough chopped
• 1 Tbsp cider vinegar

1. Bring large pot of salted water to boil on HIGH: add and blanch collard greens and kale 1-2 min. Drain. Shock (to stop colking process) by transferring to a bowl of ice water; drain; set aside.

2. Toast pecans in large skillet on MEDIUM.stirring constantly watching carefully to prevent burning, about 3 min. Remove from pan; set aside.

3. Add oil to pan; heat until faintly smoking. Add onions and garlic. Cook until soft, but not browned, 3-5 min. Add collard greens and kale; cook, stirring, 2 min. Stir in cider vinegar; add pecans. Cook, stirring, 2 min.

Fiber: 8 g