Soundtrack: “Preaching Blues,” by Corey Harris from “Fish Ain’t Bitin’ .” “Though I love savory collard greens, I created this sweet, modern variation to be paired with savory entrees,” says Bryant Terry in “Vegan Soul Kitchen.” Makes 4 servings.
Ingredients
2 large bunches collard greens, stems removed, rolled into a tight cylinder
Coarse sea salt
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
2/3 cup raisins
1/3 cup fresh orange juice
Directions
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.
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.
In a medium saute pan over medium heat, warm the oil. Add the garlic and saute for 1 minute. Add the collards, raisins and 1/2 teaspoon salt. Saute 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.
