Citrus Collards With Raisins Redux
Serves: 4
Santiago Howell
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
49
Sourness
38
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt
2
Add the collards and cook, uncovered, for 8 to 10 minutes, until softened
3
Meanwhile, prepare a large bowl of ice water to cool the collards
4
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
5
Drain by gently pressing the greens against a colander
6
In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium
7
Sauté for 1 minute
8
Add the collards, raisins, and 1/2 teaspoon salt
9
Sauté for 3 minutes, stirring frequently
10
Add orange juice and cook for an additional 15 seconds
11
Do not overcook (collards should be bright green)
12
Season with additional salt to taste if needed and serve immediately
13
(This also makes a tasty filling for quesadillas
14
) In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt
15
Add the collards and cook, uncovered, for 8 to 10 minutes, until softened
16
Meanwhile, prepare a large bowl of ice water to cool the collards
17
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
18
Drain by gently pressing the greens against a colander
19
In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium
20
Sauté for 1 minute
21
Add the collards, raisins, and 1/2 teaspoon salt
22
Sauté for 3 minutes, stirring frequently
23
Add orange juice and cook for an additional 15 seconds
24
Do not overcook (collards should be bright green)
25
Season with additional salt to taste if needed and serve immediately
26
(This also makes a tasty filling for quesadillas)