Instructions: In small skillet, toast almonds over medium heat until golden in color, 1 to 2 minutes; set aside.

Layer 3 collard leaves. Roll into cylinder and slice crosswise into thin strips. Repeat until all leaves are sliced. In large saucepan fitted with steamer basket, bring 2 inches water to a boil over high heat. Add greens, cover and steam 4 minutes.

In small bowl, whisk sesame oil, both vinegars and garlic until blended. Toss greens with dressing and garnish with toasted almonds. Serve hot.

This recipe yields 6 servings.

Comments: Southerners tend to simmer greens for a long time with onions and garlic, and the results are quite delicious. But here the collards are steamed for a short time to retain their color and texture. Theyre tossed with a simple, full-flavored, tangy dressing and topped with toasted almonds, which add a nice crunch.

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