Citrus Collards with Raisins
Grub: Ideas for an Urban Organic Kitchen
Anna Lappé and Bryant Terry
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.
- 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
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.
This recipe, while from a trusted source, may not have been tested by the CHOW food
© CBS Interactive. All Rights Reserved