"This is my signature dish," says Chef Bryant Terry proudly. "When it was first published, the recipe was my way of showing you can take traditional cuisine and reinvent it—I grew up on collard greens that weren't considered done unless they'd cooked at least two hours."
- 1/2-cup servingServings
- 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
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.
- Serving Size: Serves 6
- Calories: 105
- Carbohydrate Content: 21 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Sodium Content: 65 mg
- Sugar Content: 12 g