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Citrus Collards with Raisins Redux

4.4(17)

Soundtrack: "Sankofa" by Hypnotic Brass Ensemble and Tony Allen from Allen Chop Up and "Sankofa" by Cassandra Wilson from Blue Light 'Til Dawn This recipe was the seed of Vegan Soul Kitchen... a brand new classic, if you will, dedicated to my home city in the mid-South—Memphis, Tennessee.

by Bryant Terry·published 2009-04-16

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Servings

4 servings

Total time

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Calories / serving

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Ingredients (5)

serves

2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
1 tablespoon extra-virgin olive oilolive-oil
2 cloves garlic, mincedgarlic
2/3 cup raisinsraisins
1/3 cup freshly squeezed orange juice

Instructions (4 steps)

01In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.
02Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.
03In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
04Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)

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Not rich — missing servings, total time, or calories.