Yield: 4 servings

Soundtrack: "Preaching Blues" by Corey Harris from Fish Ain't Bitin'

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

· 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.