Citrus Collards with Raisins Redux
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes
Yield: 4 servings
recipe was the seed of Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine and a tribute to author Bryant Terry’s home city of Memphis.
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Ingredients
- Coarse sea salt
- 2 large bunches collard greens, ribs removed, cut into a Chiffonade, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 2/3 cup raisins
- 1/3 cup freshly squeezed orange juice
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Instructions
- 1. In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoons salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.
- 2. Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.
- 3. In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
- 4. 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. (This also makes a tasty filling for quesadillas.)
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
