Soundtrack:"Sankofa" by Hypnotic Brass Ensemble and Tony Allen fromAllen Chop Upand "Sankofa" by Cassandra Wilson fromBlue Light 'Til Dawn
This recipe wasthe seed ofVegan Soul Kitchen... a brand new classic, if you will, dedicated to my home city in the mid-South—Memphis, Tennessee.
Ingredients
4 servings
Step 1
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.
Step 2
Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.
Step 3
In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
Step 4
Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)
The chiffonade cut is used to produce very fine threads of leafy fresh herbs as well as greens and other leafy vegetables. First, remove any tough stems that would prevent the leaf from being rolled tightly (reserve them for stocks or salads). Next, stack several leaves, roll them widthwise into a tight cylinder, and slice crosswise with a sharp knife, cutting the leaves into thin strips.
How would you rate Citrus Collards with Raisins Redux?
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Reviews (12)
Back to TopThis recipe makes me glad to get collards in my CSA share. Tonight I'm making this recipe with coconut oil instead of olive oil to complement a Thai entree. Sometimes I boil the greens and chill them a few hours before hand, and finish the recipe when it's closer to serving time.
maggieboone
Worcester, MA
6/19/2015
Had collards in my CSA share but not enough for the recipe so mixed in the kale I received as well. We loved it! Quick and easy side. Will probably eat it again next week.
barbara4599
Germantown, MD
6/3/2015
Followed this recipe exactly as written. It was okay, pleasant flavors. A dish I might use once in a while in the every day cooking, but certainly wouldn' serve it on a holiday; just not that good.
JLohrrules
Phoenix, AZ
11/21/2014
I loved this citrus-twist to cooking collards. I used dried cranberries instead of raisins and the colors are just beautiful!
Anonymous
Maryland
3/28/2013
Our farmer's market has an abundance of wonderful greens that I thought I would try. I have never even eaten collard greens let alone cooked them. They were phenomenal and everyone loved them! I might try less raisins next time because 2/3 cup was overkill. Frantically searching for new collard green recipes! Ready to try mustard greens next.
Anonymous
Gainesville, FL
2/25/2013
Used thompson raisins, golden would be fine, too. You can cook the greens ahead of time and finish just before dinner. Balance of sweet and garlicky was just right. Served with swordfish in a mint, cucumber, shallot sauce (Cooks Illustrated.) Highly delicious.
Anonymous
boston
7/13/2012
Delicious - not too sweet but enough for an interesting flavor. Made exactly as recipe describes - low on raisins, so only used about 1/2 c.
Anonymous
3/25/2012
This is a fantastic recipe if you don't like your collards cooked to hell and back. Simple and delicious.
jpfluger
1/29/2012
I loved the combination of flavors with the sweet raisins, reduced OJ, and as I had already started before looking this up, I browned 2 strips of bacon, snipped prior to sauteing w/ 1/2 of a med. onion. Outstanding, and I'm not a collards fan, but resolved this year to give them a try again, b/c of their high nutrition.
Anonymous
Carin CT
7/14/2011
This is one of my favorite recipes. I keep making it again and again, plus sharing it with all my friends. Healthy, easy, and delicious! So much better than many other recipes that have overcooked, over salted greens.
Anonymous
California
11/13/2010
I prepared this exactly as written, and it was a huge hit with my family. Next time I will double it.
cdexter
New York City
7/19/2010
With just a slight change or two, this is a wonderful twist on a southern classic. Lighter, healthier and tastier. I used sweet vadallia onions and golden raisins, as well as blood orange juice.
Anonymous
Saint Charles, IL
4/26/2010
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