Servings: Serves 4
- 1 Tbsp. and 1/2 tsp. sea salt
- 2 large bunches collard greens , ribs removed, cut into strips, rinsed and drained, about 12 cups
- 1 Tbsp. extra-virgin olive oil
- 2 cloves garlic , minced
- 2/3 cup raisins
- 1/3 cup freshly squeezed orange juice (from 1 orange)
In a large pot over high heat, bring 3 quarts (12 cups) 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.
Remove the collards from heat, drain, and plunge into the bowl of cold water to stop cooking and set the color. Drain, gently pressing the greens against the colander.
In a medium-size sauté pan, combine olive oil and garlic. Sauté for 1 minute on medium heat. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
Add the orange juice and cook for an additional 15 seconds. Do not overcook (collards should remain bright green). Season with additional salt to taste if needed and serve immediately.
This recipe was adapted from Vegan Soul Kitchen, by Bryant Terry (Da Capo).