Greens

Citrus Collards & Raisins

coarse sea salt
1 large bunches collard greens, cut into chiffonade
1 to 2 teaspoons extra-virgin olive oil
1 garlic cloves, minced
1/3 cup raisins
3 tablespoons fresh orange juice

Bring 2 quarts of water to boil in a large pot over high heat and add 2 teaspoons salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Prepare a large bowl of ice water to cool the collards. Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color. Drain. Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the collards, raisins, and salt to taste. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not over cook; the collards should be bright green. Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.

From www.mariquita.com, adapted from “Grub: Ideas for an Urban Organic Kitchen” by Anna Lappé and Bryant Terry.

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