Currants

Currants

Ingredients:
1 Tbsp extra-virgin olive oil
3 cloves garlic, thinly sliced
1 lb (500 g) mixed cooking greens (collards, kale, turnip greens, and mustard), rinsed and slightly

Directions:
drained
1 Tbsp dried currants
1. In small skillet, heat oil and garlic over low heat, stirring, until garlic begins to sizzle. Watch
carefully and remove from heat when garlic begins to turn golden, after about 5 minutes. Set aside.
2. In large wide pan, cook greens and currants over medium heat, covered, turning once or twice with
tongs, for 10 minutes, or until wilted and tender. Raise heat to high. Cook, uncovered, to evaporate
any excess moisture.
3. Add garlic and reheat, stirring, for 1 minute.