Citrus collards with raisins
From Bryant Terry, author of Vegan Soul Kitchen and Vegetable Kingdom, and former member of the Park Slope CSA Here’s a sweet, tangy twist on a traditional Southern recipe.
Equipment
- colander
Ingredients
- 1 large bunch collard greens
- Coarse sea salt
- ½ TBS extra-virgin olive oil
- 1 garlic clove minced
- ⅓ cup raisins
- 2 medium oranges
Instructions
- Remove the stems from the collards and use in another recipe or save for stock. Stack 4-5 leaves on top of one another. Roll the leaves into a tight cylinder. Slice crosswise, cutting the leaves into thin strips. Rinse the leaves in cold water and drain in a colander.
- In a large pot over high heat, bring 3 quarts of water to a boil and add 3 teaspoons salt. Add the collards and cook, uncovered, for 10 minutes. Remove, drain, and plunge into a bowl of ice water to stop the cooking and set the color of the greens. Drain.
- In a medium sauté pan, over medium heat, warm the oil. Add the garlic and sauté for one minute. Add the collards, raisins, and a pinch of salt. Sauté for three minutes, stirring frequently. Section the orange, reserving the juice. Add the oranges and juice and cook for an additional 30 seconds. Do not overcook (collards should be bright green).
- Serve immediately or at room temperature.