Collards with couscous

A great warm salad ready in 30 minutes. 

• One cup couscous

• 4 garlic cloves

• Red wine vinegar

• 1 bunch of collards, sliced into 1-inch ribbons

• ¼ cup of nuts (anything but peanuts) I prefer almonds

• ½ cup of raisins 

• 1 bunch scallions cut diagonal

• Chile flakes to taste

• Olive oil

Cook the couscous. 

While couscous cooks, add collards to a deep pot with garlic, olive oil and a few splashes of red wine on high heat. Cook for 15 - 20 minutes, whenever collards get the tenderness you like. If collards start to scorch, add water to cover the bottom of the pot. 

Once collards are cooked to desired tenderness, combine couscous, collards, nuts, raisins, scallions and chile flakes. Toss to combine.