This is the first recipe I have tried from Bryant Terry's Vegan Soul Kitchen. There are many, many more I want to make. This one was yummy and very healthy (even if it did take a lot of pots and pans to cook the greens!). It made about two medium size tupperware fulls of greens. At the end of the recipe he says it also makes a great filling for no queso quesadillas, which I might try next.
Citrus Collards with Raisin Redux
Coarse sea salt
2 large bunches of collard greens, ribs removed, cut into a chiffonade
1 tablespoon extra-virgin olive oil
2 cloves of garlic, minced
2/3 c raisins
1/3 c freshly squeezed orange juice
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.
2. 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 by gently pressing the greens against a colander.
3. In a medium-size saute pan, combine the olive oil and garlic and raise the heat to medium. Saute for 1 minute. Add the collards, raisins, and 1/2 teaspoon of salt. Saute for 3 minutes, stirring frequently.
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).