nutritional information

Per 1/2-cup serving:

  • Calories: 105
  • Protein: 3 g
  • Total Fat: 3 g
  • Saturated Fat: <1 g
  • Carbohydrates: 21 g
  • Cholesterol: 0 mg
  • Sodium: 65 mg
  • Fiber: 3 g
  • Sugar: 12 g
Vegan Gluten-Free

Citrus Collards with Raisins

Citrus Collards with Raisins

Serves 6

30 minutes or fewer

"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."
  • 1 ½ lb. collard greens, tough stems trimmed
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • ⅔ cup raisins
  • ½ tsp. salt
  • 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.

November 2009

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comments

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 shocking...my 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.

Sue - 2014-07-10 00:17:36

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.

eliz - 2011-11-23 08:04:16

CAN YOU USE SPINACH IF YOU DONT HAVE COLLARD GREENS OR KALE?

LINDA - 2011-10-12 12:51:53

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

Linda - 2011-09-30 19:22:24

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

Lynn - 2011-01-12 12:08:18

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

Anonymous - 2010-12-26 22:24:03

This looks great!

Brie Bourn - 2010-11-07 19:15:54

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

Sarah - 2010-11-05 19:15:20

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

Beth - 2010-01-20 11:04:37

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.

Rene - 2010-01-12 15:50:56

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.

Marty - 2010-01-01 19:27:12

This is amazing and delicious!

Anonymous - 2009-12-31 19:58:42

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

Martha - 2011-12-26 11:53:00