Collard Greens with Almonds

This recipe comes from Neal Barnard's The Cancer Survivor's Guide.

Ingredients
1/4 cup slivered almonds
1 large bunch collard greens (about 1 pound), rinsed
1 tbs rice vinegar
1 small garlic clove, minced or pressed

Directions

1. Toast the almonds in a small dry skillet over medium heat for 1 to 2 minutes, until golden. Remove from the skillet and set aside.

2. To remove the stems from the collard greens, work with one leaf at a time. Hold the stem in ond hand and strip the leaf away from the stem with the other hand.

3. Layer 5 collard leaves on a cutting board, roll them into a tight cylinder (like a cigar), and slice them crosswise into thin strips. Repeat until all of the leaves are sliced.

4. Pour 2 inches of water into a large saucepan and bring to a boil over high heat. Add the collard greens, cover, and steam for 4 minutes. Drain and transfer to a bowl.

5. Whisk together the vinegar and garlic in a small bowl until blended. Pour the vinegar mixture over the collard greens just before serving and garnish with the toasted almonds. Serve hot.

[Edited 10/11/2013: While I can't say I see how cooking greens in boiling water constitutes "steaming" them, this dish was surprisingly fantastic.  The greens were mild tasting and had barely a hint of garlic or vinegar, and the bizarrely large number of sliced almonds somehow made them taste like comfort food.  Simran didn't really try them, but Sameer and I loved them.  I'll definitely be making this again.]