Bryant Terry’s Citrus Collards with Raisins

"This is my signature dish," says Chef Bryant Terry proudly.

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Bryant Terry is a chef and cookbook author – the man behind some of our favorite titles, like Afro-Vegan and Vegan Soul Kitchen. He is also the chef-in-residence at San Francisco’s Museum of the African Diaspora. In 2021, he launched 4 Color Books, an imprint of Penguin Random House dedicated to collaborating with BIPOC creators; the label published Black Foodedited by Terry, in October. He shared the following recipe for vegan collards with citrus and raisins with Vegetarian Times in 2009.

Bryant Terry Collard Greens
(Photo: PHOTOGRAPHY Lisa Romerein FOOD STYLING Valerie Aikman-Smith PROP STYLING Emily Henderson)

Citrus Collard Greens 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.”




  • 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


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

  • Calories 105
  • Carbohydrate Content 21 g
  • Cholesterol Content 0 mg
  • Fat Content 3 g
  • Fiber Content 3 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 65 mg
  • Sugar Content 12 g