10140 25 mins 10 mins Fri Feb 23 16:52:00 -0800 2007 Mon Nov 03 15:52:10 -0800 2008 Southern/Soul Licensed http://www.chow.com/recipes/10140 Mon, 03 Nov 2008 23:52:10 GMT A sweeter update of a classic A sweeter update of a classic. Though I love savory collard greens, I created this sweet, modern variation to be paired with savory entrées.

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Bring 3 quarts of water to boil in a large pot over high heat 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 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 a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook—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.

]]> http://www.chow.com Anna Lappé and Bryant Terry 51 Side Dish 301 Coarse sea salt

]]> 76 2 large bunches collard greens, cut into chiffonade

]]> 1 tablespoon extra-virgin olive oil

]]> 74 2 garlic cloves, minced

]]> 2/3 cup raisins

]]> 48 1/3 cup fresh orange juice

]]> 236 vegetable 435 vegetarian 348 southern 154 sweet 184 vegetables 332 vegan 392 side dish 7136 anna lappe 7137 bryant terry 13790 grub 23910 ideas for an urgan organic kitchen 40 greens 17449 collard greens