Citrus collards with raisins redux

May 13, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 4

Serve these collards on their own or use them as a filling for quesadillas.

Salt, to taste
2 large bunches collard greens
1 tablespoon olive oil
2 cloves garlic, finely chopped
2/3 cup dark raisins
1/3 cup orange juice


2. Remove the ribs from the collards. Rinse the leaves thoroughly; cut them into thin strips. Cook the collards in the boiling water for 8 to 10 minutes or until softened. Drain them and plunge them into a bowl of cold water. Drain again, gently pressing the greens against a colander to remove excess moisture.

3. In a medium skillet, heat the olive oil and cook the garlic, stirring often, for 1 minute.

4. Add the collards, raisins, and salt. Cook, stirring often, for 3 minutes.

5. Add the orange juice and cook 15 seconds more. The collards should be bright green. Taste for seasoning and add more salt, if you like.

Adapted from "Vegan Soul Kitchen"