Neo-Soul Food

My Mom sent me a recipe for collard greens that was featured on The Splendid Table a few days ago, and because I am on a greens kick right now, I was pretty psyched to try it. I made it last night, and it was perfection!

Seriously, these greens are really tasty, and if cooked according to the recipe, they will stay bright green and firm without being undercooked. The chef who created this dish (Bryant Terry) has a cookbook full of healthy alternatives to and new imaginings of old soul food favorites called Vegan Soul Kitchen: Fresh, Healthy, and Creative African- American Cuisine.

Here is the recipe:

Citrus Collards with Raisins Redux

Ingredients
Coarse sea salt
2 large bunches collard greens, ribs removed, cut into thin strips, rinsed and drained
1 Tablespoon extra-virgin olive oil
2 cloves garlic,minced
2/3 cups raisins
1/3 cup freshly squeezed orange juice

1.In a large pot, bring 3 quarts of water to a boil and add i tablespoon of salt. Add the collards and cook, uncovered for 8 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.

2.Remove the collards from the heat, drain, and plunge them into a bowl of cold water to stop the cooking and set the color of the greens. Drain.

3. In a medium-size saute pan, combine the olive oil and garlic and raise the heat to medium. Saute for 1 minute. Add the collards, raisins, and 1/2 teaspoon of salt. Saute for 3 minutes, stirring frequently.

4. Add orange juice and cook for an additional 15 seconds. Do not overcook! Serve immediately.