2 large bunches collard greens, kale or your favorite greens, rinsed, ribs removed and cut into a chiffonade*
1 tablespoon extra-virgin olive oil
2 cloves garlic, minced
½ cup raisins
½ teaspoon salt
1/3 cup freshly squeezed orange juice
In a large pot over high heat, bring 3 quarts of water to a boil. 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.
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. Drain by gently pressing the greens against a colander.
In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and ½ teaspoon salt. Sauté for 3 minutes, stirring frequently.
Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). (This also makes a tasty filling for quesadillas.)
*Note: 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.
NUTRITIONAL INFORMATION PER SERVING
Calories 100, Total Fat 3g, Carbohydrates 18g, Fiber 2g, Protein 3g, Sodium 147mg, Cholesterol 0mg