Alicia lists two versions of the dish, one that is simply vegan and one that is "Superhero," meaning extra whole, clean and macrobiotic - no white sugar, white flour, or processed products. The version I am using here is the Superhero version (shoyu replaces balsamic vinegar, and pumpkin seeds replace pine nuts).
Sicilian Collard Greens
1 bunch collard greens (I buy a bag of "Southern Greens" from Trader Joes - no cutting of ribs/stems needed, and plenty to make this dish a few times)
2 tablespoons pumpkin seeds
3 garlic cloves, peeled and chopped
1 tablespoon olive oil
3 tablespoons raisins (I love Trader Joe's Organic Thompson Seedless)
2 tablespoons shoyu
Toast the pumpkin seeds over medium heat in a dry skillet for about 5 minutes or until golden. Shake the pan often to keep the seeds from burning. Transfer to a plate and set aside.
Place the garlic and oil in a large skillet and saute over medium heat until garlic is fragrant, about 1 minute. Add the damp collards and stir, then cover and cook for 2 minutes. Add the raisins and pumpkin seeds and stir. Cover and cook for 2 minutes. Stir in the shoyu, cover, and continue to cook 1-2 minutes longer.