This recipe was adapted from Dr. Christopher Carter’s book, The Spirit of Soul Food, Race, Faith and Food Justice. Listen to the It’s All About Food interview with Dr. Carter here.
2 pounds collard greens, chopped*
2 garlic cloves or more, minced
2/3 cup raisins
1/3 cup fresh orange juice
Dry sauté the garlic in a large sauté pan. Add water, a tablespoon or two at a time if the garlic starts to stick.
In a large pot over high heat, bring 3 quarts of water to a boil.
Blanche the collards: add them to the pot of boiling water and cook, uncovered for 1 minute; remove them from the heat; drain and rinse with cold water to stop cooking and drain again.
Add the collards and raisins to the pan. Sauté for 3 minutes, stirring frequently.
Add orange juice and cook for another 15 seconds or so. Do not overcook. The greens should be bright green in color.
* We often shred our greens in a food processor using the shredding disc.