Stem, de-vein, and finely slice 
  * 12 oz collard greens, Swiss chard, or kale
Dry roast
  * 1 tsp cumin seeds
in a large non-stick skillet over moderately high heat. Add the greens and
  * 2 Tbs of golden raisins
and stir-fry until bright green and wilted, 3-4 minutes. Stir in 
  * 2 Tbs of toasted slivered almonds
Season with salt and pepper and add to 
  * 2 cups cooked basmati rice

tags: vegetarian, vegan, pareve

source: The Vegetarian Table: India by Yamuna Devi