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
Mix all of the ingredients by hand. Serve with on a bed of leafy greens and enjoy! Vegan/Vegetarian/DF/Paleo
Preheat oven to 400°F. Slash an “X” through chestnuts; on the flat side of nut. Place them, cut side up on a cookie sheet and roast for 20 minutes. When cool enough to handle, remove husk. Cut chestnuts into small pieces and set aside. * You can substitute raw walnuts
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