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Braised Collard Greens with Cumin, Garlic and Sweet-Tart Raisins
This side dish uses every part of the collard greens, with the stems and leaves added at different times so both cook perfectly. First, we cook the tougher stems with onion until soft and starting to caramelize. Next, we add the leaves, simmering them low and slow so they become silky and tender. Cumin seeds lend warmth and crunch. The dish is finished with plump golden raisins quick-pickled in vinegar, bringing a sweet-tart punch. Use white balsamic for gentler acidity or cider vinegar for more acidic notes. Drizzle the collards with pomegranate molasses for a touch of sweetness and sprinkle with Aleppo pepper for gentle heat.
cup golden raisins
tablespoons white balsamic vinegar OR 1 tablespoon cider vinegar