Southerners will tell the Yankees that collard greens have to be cooked for half a day and must include ham or bacon. I’m not from the south, but I love collard greens. Unfortunately, I don’t have half a day. Searching for a quick, fresh, and easy collard greens recipe, I came across this recipe for collards that was just that. This is Bryant Terry’s Citrus Collards with Raisins Redux from The Vegan Soul Kitchen and I found it on Epicurious. The raisins were unexpected, but really good. They add a nice texture and sweetness that is complimented by the OJ. The only modification I made was adding a splash of apple cider vinegar, salt and pepper.
This recipe gives you leafy greens on the table in less than 15 minutes. I paired this with a roasted rack of lamb, which I’ll post soon. I’ve also mixed the collard greens in this recipe with plain couscous to make a meal of it.
QUICK COLLARD GREENS WITH GOLDEN RAISINS
2 large bunches collard greens, rinsed, drained, and cut into chiffonade (aka ribbons, see below for preparation technique)
1 tablespoon olive oil (Have I mentioned that I always mean extra-virgin olive oil when I make a reference to olive oil? I do, unless specifically stated otherwise)
2 garlic cloves, minced
2/3 cup golden raisins
1/3 cup orange juice (of course freshly squeezed is ideal, but I used my breakfast Tropicana in my weeknight rendition of this recipe)
1 teaspoon apple cider vinegar
freshly ground pepper
To cut the collard greens into a chiffonade, I find it easiest to run the point of a sharp knife along the stem to remove the ribs and maintain a nice big leaf. After doing this, stack the leaves on top of one another and fold/roll them lengthwise, as if you were creating a cigar. Slice the roll cross-wise into thin ribbons.
In a large pot over high heat, bring about 3 quarts of water to a boil and add about 1 tablespoon of salt. Once the water comes to a boil, add the collards and cook, uncovered, for 8 to 10 minutes, until softened. As the collards are cooking, prepare a large bowl of ice water to cool the collards. After 8-10 minutes, remove the collards from the boiling water. I think this is easiest with tongs, just pull them out of the boiling water and submerge the greens in the bowl of ice water. This stops the cooking and preserves the bright green color. Drain the collards and gently press out the excess water.
In a medium-sized pan over medium-high heat, add the olive oil and the garlic. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for about 2 minutes, stirring frequently. Add the apple cider vinegar and cook for another minute.
Add the orange juice and cook for an additional 15 seconds. Do not over-cook!!! We want BRIGHT GREEN, not dark, dead green collards. Season with salt and pepper to taste and serve immediately.