Citrus Collards with Raisins

Name: Citrus Collards with Raisins
Prep time: 10 min
Total time: 25 min
Yield: 4-6 servings
Ingredients: Coarse sea Salt:salt; 2 large bunches Greens, cooking:collard greens, cut into chiffonade; 1 tablespoon extra-virgin olive oil; 2 Garlic:garlic cloves, minced; 2/3 cup raisins; 1/3 cup fresh Orange:orange juice

Collards Southern Vegan Vegetarian Side Dish Vegetables Easy

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4-6 servings Easy

(1) Total: 25 mins Active: 10 mins

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Ingredients (6)

Coarse sea salt
2 large bunches collard greens, cut into chiffonade
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
1/3 cup fresh orange juice

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Nutritional Information

Calories121
Fat3.67g
Saturated fat0.5g
Trans fat
Carbs23.0g
Fiber1.87g
Sugar16.16g
Protein1.66g
Cholesterol
Sodium7.01mg
Nutritional Analysis per serving (4 servings) Powered by

Though I love savory collard greens, I created this sweet, modern variation to be paired with savory entrées.

Learn how to cut the collards into little ribbons, called chiffonade.

from: Grub By Anna Lappé and Bryant Terry

Instructions

1Bring 3 quarts of water to boil in a large pot over high heat and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.
2Prepare a large bowl of ice water to cool the collards.
3Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain.
4Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook—the collards should be bright green.
5Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.

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