- 2 large bunches of collard greens, chiffonaded, rinsed, and drained
- Coarse sea salt
- 1/3 c. fresh orange juice
- 1 Tbsp. Equal Exchange Organic Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 2/3 c. Equal Exchange Chilean Flame Raisins
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.
Prepare a large bowl of ice water to cool the collards.
Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop the cooking and set the color of the greens. Drain.
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.
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.
“Chiffonade” refers to thin strips or shreds of vegetables or herbs, either lightly sautéed or used raw as a garnish. To chiffonade collards, first remove stems. Next, stack four or five leaves on top of one another. Roll them into a tight cylinder and slice crosswise with a sharp knife, cutting the leaves into thin strips. Rinse the leaves in cold water, drain in a colander, and spin dry in a salad spinner.
This content is from the book Grub by Anna Lappé and Bryant Terry.