Cinco de Mayo
How an Illegal, Underground Restaurant Turned into a Treasured LA Arcade Bar
Up Your Brunch Game with the Cro'saffle, a Croissant and Waffle Hybrid
+

Citrus Collards with Raisins

Collards Southern Vegan Vegetarian Side Dish Vegetables Easy
Collards Southern Vegan Vegetarian Side Dish Vegetables Easy
Sign up to save this recipe to your profile
Citrus Collards with Raisins
4-6 servings Easy
(1) Total: Active:
PREVIOUS: Frenchified Popcorn NEXT: Collard Greens with Pimiento Cheese

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
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: Ideas for an Urban Organic Kitchen By

Instructions

  1. 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.
  2. 2Prepare a large bowl of ice water to cool the collards.
  3. 3Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain.
  4. 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.
  5. 5Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.
Load Comments

Recommended from Chowhound

(03:55)
Why State Bird Provisions Modeled Itself After Dim Sum Dining
Chef/Owners Stuart Brioza and Nicole Krasinski visit one of San Francisco’s most celebrated dim sum houses to discuss the inspiration for their popular restaurant State Bird Provisions.
Photo Gallery

This Is Where Obama Likes to Eat in Chicago
8 Photos
Photo Gallery

One City, 30 Insane Pizzas: NYC Edition
30 Photos
Up Next
Inside an Iconic 90-Year-Old Drive-In
(02:48)
Up Next
Tracing the Evolution of Boston's Chinatown with Local Chefs
(05:10)
Recipe
Collard Greens with Pimiento Cheese
Recipe
Slow Cooker Collard Greens
Recipe
Collard Greens with Dumplings