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.
