Join Culinate

With a free Culinate membership, you can:

  • Create your own recipe collections
  • Queue recipes for later use
  • Blog your culinary endeavors
  • Be part of our online community of cooks
  • And much more…
Join Now

Citrus Collards with Raisins

From the book Grub by and
Prep Time 10 minutes
Cook Time 15 minutes


Though I love savory collard greens, I created this sweet, modern variation to be paired with savory entrées.


2 large bunches collard greens, chiffonaded, rinsed, and drained (see Note)
~ Coarse sea salt
cup fresh orange juice
1 Tbsp. extra-virgin olive oil
2 garlic cloves, minced
cup raisins


  1. In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.
  2. Prepare a large bowl of ice water to cool the collards.
  3. Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop the cooking and set the color of the greens. Drain.
  4. In a medium sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins, and ½ teaspoon salt. Sauté for 3 minutes, stirring frequently.
  5. Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately.


“Chiffonade” refers to thin strips or shreds of vegetables or herbs, either lightly sautéed or used raw as a garnish. To chiffonade lettuce, first remove stems and reserve them for a salad. Next, stack four or five leaves on top of one another. Roll them into a tight cylinder and slice crosswise with a sharp knife, cutting the leaves into thin strips. Rinse the leaves in cold water, drain in a colander, and spin dry in a salad spinner.

Related article: The vegan barbecue

This content is from the book Grub by Anna Lappé and Bryant Terry.

There are no comments on this item
Add a comment

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Format: Bare URLs are automatically linked; use this style: [ "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.

Please identify yourself

Not a member? Sign up!

Please prove that you’re not a computer

Culinate 8

Kale in the raw

Eight versions of kale salad

Eight ways to spin everyone’s favorite salad.

Graze: Bites from the Site
First Person

The secret sharer

A father’s legacy

The Culinate Interview

Mollie Katzen

The vegetarian-cooking pioneer


Down South

Barbecue, tamales, cocktails, and more

Local Flavors

A winter romesco sauce

Good on everything

Editor’s Choice