Recipe by Bryant Terry, from Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine (Da Capo Press, 2009)
INGREDIENTS
2 large bunches of collard greens, stems removed, rinsed and drained
Coarse sea salt
1/3 cup fresh orange juice
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
PREPARATION
- Stacking several leaves at a time, roll the collards widthwise into a tight cylinder, and slice crosswise into thin strips (this is known as a chiffonade cut).
- In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon 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 into the bowl of ice water to stop cooking and set the color of the greens. Drain by gently pressing the greens into a colander.
- In a medium sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins, and a 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. Serves 4.
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