Collards with Raisins

Originally from community member Bryant Terry


  • 4 cups collards
  • ½ cup water
  • ½ cup raisins
  • 2 tsp toasted sesame oil
  • ⅓ cup orange juice
  • salt/pepper
  • umeboshi vinegar (or apple cider vinegar) if desired


  1. Remove thick vein from collard leaves. Wash thoroughly and spin dry. Chiffonade (slice very thinly) leaves.
  2. Bring several quarts of water to a boil in large pot. Boil leaves until slightly tender but still green. Shock in ice water. Drain.
  3. 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.
  4. 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.

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