Follow
From Anna Lappé and Bryant Terry’s Grub: Ideas for an Urban Organic Kitchen
Ingredients
2 large bunches collard greens
Course sea salt, to taste
1/3 cup fresh orange juice
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
Method
Chiffonade and wash the greens: remove the stems. Stack four or five leaves on top of one another. Roll them into a tight cylinder and slice crosswise with a sharp knife, cutting the leaves into thin strips. Rinse the leaves in cold water, drain in a colander and spin in a salad spinner.
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 teaspoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.
Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain and plunge them into the bowl of cold water to stop the cooking and set the color of the greens. Drain.
In a medium sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately.
