Spanish-Styled Collard Greens

2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar
1/2 teaspoon Dijon mustard
1/4 teaspoon crushed red chile flakes
1/4 teaspoon fine sea salt
1/3 cup dried currants
1 bunch collard greens (about 1/2 pound), ribs removed, leaves very thinly sliced

In a large bowl, whisk together oil, vinegar, mustard, chile flakes and salt. Add currants, toss well and set aside to let plump for 10 minutes. Add collard greens and toss to combine.

Alternatively, heat the vinaigrette and currants in a large skillet. Add collards to the skillet and gently wilt. Remove collards from the heat.

Vegan/Vegetarian/GF/DF

Paleo – Use apple cider vinegar

Recipe adapted and taken from Whole Foods Market.