Collards with Citrus and Raisins
Preparation Time: 20 minutes
Cooking Time: 15 minutes
1 bunch Collards
1/2 Tbsp. Olive oil
1 Garlic, minced
1/3 cup raisins
2 medium Oranges
Remove stems from collards and discard. Stack four or five leaves on top of one another. Roll the leaves into a tight cylinder. Slice crosswise, cutting the leaves into thin strips. Rinse the leaves in cold water and drain in a colander.
In a large pot over high heat, bring 3 quarts water to a boil and add 3 teaspoons sea salt. Add the collards and cook, uncovered, for 10 minutes. Remove, drain, and plunge into a bowl of ice water to stop the cooking and set the colour of the greens. Drain.
In a medium sautee pan, over medium heat, warm the oil. Add the garlic and sautee for 1 minute. Add the collards, raisins, and a pinch of salt. Sautee for 3 minutes, stirring frequently. Section the oranges, reserving the juice. Add the oranges and juice and cook for an additional 30 seconds. Do not overcook, as collards should be bright green. Serve immediately. Serves 2.
Source: Hayes and Stein, Recipes from America's Small Farms.
Wanigan - www.wanigan.com