Citrus Collards with Raisins

The following recipe comes from Chef Bryant Terry who co-authored the recent book Grub with Anne Lappe (Diet for a Small Planet). He is an environmental justice advocate who I had the pleasure of meeting in Portland last year. His most recent book, Vegan Soul Kitchen, attempts to connect the tastes of traditional southern cuisine with the health and environmental awareness of modern veganism. A good approach!

Ingredients:

• 2 large bunches of collard greens, chiffonaded, rinsed, and drained
• coarse sea salt
• 1/3 cup fresh orange juice
• 1 Tbsp extra-virgin olive oil
• 2 garlic cloves, minced
• 2/3 cup raisins

Directions:

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.
2. Prepare a large bowl of ice water to cool the collards.
3. Remove the collards from the heat, drain, and plunge them into the bowl of cold
4. Water to stop the cooking and set the color of the greens. Drain.
5. In a medium sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins, and ½ teaspoon salt. Sauté for 3 minutes, stirring frequently.
6. 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.