Citrus Collards with Raisins Recipe | Vegetarian Times Skip to main content

Citrus Collards with Raisins

"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren't considered done unless they'd cooked at least two hours."



Ingredient Line: 
1 ½ lb. collard greens, tough stems trimmed
Ingredient Line: 
1 Tbs. olive oil
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
⅔ cup raisins
Ingredient Line: 
½ tsp. salt
Ingredient Line: 
⅓ cup freshly squeezed orange juice


1. Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.

2. Cook greens in large pot of boiling, salted water 8 to 10 minutes, or until softened. Drain, and plunge into large bowl of cold water to stop cooking.

3. Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained collards, raisins, and salt, and sauté 3 minutes. Stir in orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.

Nutrition Information: 

3 g
Total Fat: 
3 g
Saturated Fat: 
<1 g
21 g
0 mg
65 mg
3 g
12 g
Serves 6

Comments on this Recipe

My sister made this with Swiss card for Christmas and was Delicious and green and red

This is amazing and delicious!

This recipe is excellent! I tested it on a friend who swore she did not like Collards. Surprise! She had two helpings. The photograph looked like it was made with golden raisins, so that is what I used. Very nice.

I thought this was quite good. I had some black-eyed peas on the side and they went well together for New Year's day. I'd make it again.

Easy and delicious. I'd never cooked with collards before, and this was a great introduction. Loved the combo of sweet and savory.

Yum, I'm going to try this with kale too!

This looks great!

Chef Terry, I too was raised on "3 hour collards" until Vegetarian Times printed your fabulous recipe. I'm looking for dishes that can help me transition this 52 year old body into vegetarianism. This works for me. Thanks so much! Josie

Fantastic! I don't like greens very much, but I LOVED these! This will definitely become a staple in my house. Thank you!

Very good! I like the comment by Rene about combining with black eyed peas and polenta might also be nice with it.


this recipe is so tasty. i also put a little bit of baking soda in the boiling water to cut some of the bitterness of the greens and soften them better--especially if i sub in an even more bitter green, like mustard or something. @linda, you could use spinach, but you should probably only quickly (~1 m) blanch it and then saute--it's so much more tender than collards; i don't think it would stand up to this much cooking as well.

Oh my goodness....we have been receiving large amounts of greens from our CSA and after trying many different recipes to use them up, I was starting to think that I just didn't like collard greens (or chard or kale for that matter!). My husband made this tonight as a side dish to some bean and potato tacos and to my surprise, these were pretty good! I actually had a second helping! And even more 5 year old who tries almost nothing, declared these delicious. He was enticed to try them by the raisins and liked them! My husband and 9-year old liked them too. So grateful we stumbled upon this. This will likely be the only way we set collard greens in the future.