Walnut Raisin Collard Greens

Author Becky


  • 1 bunch collard greens, de stemmed and rough chopped
  • 1 bunch kale, de stemmed and rough chopped
  • 1 c raisins
  • 1 c walnuts
  • 1 c shredded asiago cheese
  • 2 c green beans, trimmed and cut in half
  • Salt and pepper to taste
  • Harvest lemon olive oil
  • optional: andouille sausage


  • In a large cast iron pan or sauté pan of choice, heat olive oil and add collard greens and kale and mix as they break down and shrink in size.  Add green beans and sauté for a few minutes before adding the remaining ingredients except cheese, cooking until raisins plump up.  Sprinkle on cheese.  Salt and pepper to taste.  Serve hot. 
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