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