Collard Greens with fruit Recipe

• Coarse sea salt
• 2 large bunches collard greens, cut into chiffonade
• 1 tablespoon extra-virgin olive oil
• 2 garlic cloves, minced
• 2/3 cup raisins
• 1/3 cup fresh orange juice

1. Bring 3 quarts of water to boil in a large pot over high heat and add 1 tablespoon salt.
2. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened.
3. Prepare a large bowl of ice water to cool the collards.
4. Remove the collards from the heat, drain, and plunge them into the ice water to stop the cooking and set the color.
5. Drain.
6. Warm the olive oil in a medium saute pan over medium heat.
7. Add the garlic and saute for 1 minute.
8. Add the collards, raisins, and a 1/2 teaspoon salt.
9. Saute for 3 minutes, stirring frequently, until the raisins are plump.
10. Do not overcookthe collards should be bright green.
11. Add the orange juice and cook for an additional 15 seconds.
12. Season with additional salt to taste if needed and serve immediately.

salt, collard greens, extravirgin olive oil, garlic, raisins, orange juice

Taken from www.chowhound.com/recipes/citrus-collards-with-raisins-10140 (may not work)