1/3 cup fresh orange juice

1 tablespoon extra-virgin olive oil

2 garlic cloves, minced

2/3 cup raisins 

·        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.

·        Prepare a large bowl of ice water to cool the collards.

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

·        In a medium sauté pan over medium heat, warm the oil. Add the garlic and sauté for 1 minute. Add the collards, raisins and a 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.

·        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.