Sweet, earthy and citrusy, this vegetarian side proves that not all greens have to taste like they’re good for you (even if they are). This recipe was adapted from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine, by Bryant Terry (Da Capo).
- 1 tablespoon(s) sea salt
- ½ teaspoon(s) sea salt, combined with above sea salt
- 2 bunches (about 12 cups) collard greens, tough ribs removed, cut into strips, rinsed and drained
- 1 tablespoon(s) extra-virgin olive oil
- 2 cloves garlic, minced
- ⅔ cup raisins
- ⅓ cup fresh-squeezed orange juice
- 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 ½ 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.
Category: Side Dishes