Citrus collards with raisins redux  May 13, 2009  E-mail this
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Print|   • Reprints|   • | Text size +  Serves 4  Serve these
collards on their own or use them as a filling for quesadillas.
Salt, to taste 2 large bunches collard greens 1 tablespoon olive
oil 2 cloves garlic, finely chopped 2/3 cup dark raisins 1/3 cup
orange juice   2. Remove the ribs from the collards. Rinse the
leaves thoroughly; cut them into thin strips. Cook the collards
in the boiling water for 8 to 10 minutes or until softened.
Drain them and plunge them into a bowl of cold water. Drain
again, gently pressing the greens against a colander to remove
excess moisture.  3. In a medium skillet, heat the olive oil and
cook the garlic, stirring often, for 1 minute.  4. Add the
collards, raisins, and salt. Cook, stirring often, for 3
minutes.  5. Add the orange juice and cook 15 seconds more. The
collards should be bright g