Greens with Toasted Pecans
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