Originally from community member Bryant Terry
- 4 cups collards
- ½ cup water
- ½ cup raisins
- 2 tsp toasted sesame oil
- ⅓ cup orange juice
- umeboshi vinegar (or apple cider vinegar) if desired
- Remove thick vein from collard leaves. Wash thoroughly and spin dry. Chiffonade (slice very thinly) leaves.
- Bring several quarts of water to a boil in large pot. Boil leaves until slightly tender but still green. Shock in ice water. Drain.
- Heat large pan over medium, add collards. Add ½ cup water, cover and steam lightly for 5 minutes. Check to be sure they are not turning grey.
- When greens are al dente, add orange juice and raisins. Sauté to desired tenderness, allowing the orange juice to thicken. Serve with a grind of pepper, a bit of salt, and a splash of vinegar if desired.