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Citrus Collards with Raisins

Vegetarian Times Issue: November 1, 2009   p.60

'This is my signature dish,' Terry says 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.'

Directions

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.

Member Rating: 1111

ingredient list

Serves 6

  • 1 1/2 lb. collard greens, tough stems trimmed
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 2/3 cup raisins
  • 1/2 tsp. salt
  • 1/3 cup freshly squeezed orange juice

Nutritional Information

Per :

Calories 105
Protein 3g
Total Fat 3g
Saturated Fat 1g
Carbs 21g
Cholesterol 0mg
Sodium 65mg
Fiber 3g
Sugar 12g
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Comments

By Anonymous on Dec 31, 2009:
This is amazing and delicious!
By Marty on Jan 01, 2010:
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.
By Rene on Jan 12, 2010:
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.
By Beth on Jan 20, 2010:
Easy and delicious. I'd never cooked with collards before, and this was a great introduction. Loved the combo of sweet and savory.

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