Citrus Collards with Raisins Redux

Name: Citrus Collards with Raisins Redux
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained; 2 cloves garlic, minced; 1 Tbsp extra-virgin olive oil; 79 milliliters freshly squeezed orange juice; 158 milliliters raisins

Citrus Collards with Raisins Redux might be just the Southern recipe you are searching for. One serving contains 144 calories, 4g of protein, and 4g of fat. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. Only Head to the store and pick up orange juice, raisins, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, primal, and whole 30 diet. It works well as a side dish.

Instructions

In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt.

Ingredients you will need

Water

Salt

Equipment you will use

Pot

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.

Ingredients you will need

Water

Collard Greens

Equipment you will use

Bowl

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.

Ingredients you will need

Collard Greens

Greens

Water

Equipment you will use

Bowl

Drain by gently pressing the greens against a colander.

Ingredients you will need

Greens

Equipment you will use

Colander

In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute.

Ingredients you will need

Olive Oil

Garlic

Equipment you will use

Frying Pan

Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

Ingredients you will need

Collard Greens

Raisins

Salt

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.)

Ingredients you will need

Orange Juice

Collard Greens

Salt

Chiffonade

The chiffonade cut is used to produce very fine threads of leafy fresh herbs as well as greens and other leafy vegetables. First, remove any tough stems that would prevent the leaf from being rolled tightly (reserve them for stocks or salads). Next, stack several leaves, roll them widthwise into a tight cylinder, and slice crosswise with a sharp knife, cutting the leaves into thin strips.

Ingredients you will need

Greens

Fresh Herbs

Roll

Equipment you will use

Knife

From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry. Copyright © 2009 by Bryant Terry. Published by Da Capo Press, a member of the Perseus Books Group. Reprinted by permission.

Equipment

Ingredients

Servings:

2large bunches

collard greens, ribs removed, cut into a chiffonade, rinsed and drained 2cloves

garlic, minced 1Tbsp

extra-virgin olive oil 79milliliters

freshly squeezed orange juice 158milliliters

raisins

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Riesling, Sparkling Wine, and Zinfandel are great choices for Southern. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. One wine you could try is RELAX Riesling. It has 4.1 out of 5 stars and a bottle costs about 10 dollars.