This month’s recipe is from Vegetarian times: Citrus Collards with Raisins.  I was looking for an improved way to eat my greens and have them be soft, delectable and still have nutritional value.  This was a big win.


  • 1 1/2 lb. collard greens, tough stems trimmed
  • 1 Tbs. olive oil
  • 2 cloves garlic, minced (2 tsp.)
  • 2/3 cup raisins
  • 1/2 tsp. salt
  • 1/3 cup freshly squeezed orange juice

(Makes 6 servings)


1. Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.

2. Cook greens in large pot of boiling, salted water 8 to 10 minutes, or until softened. Drain, and plunge into large bowl of cold water to stop cooking.

3. Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained collards, raisins, and salt, and sauté 3 minutes. Stir in orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.

Bon Appétit!