Serves 4
2 large bunches of
collard greens (about 1 pound), stemmed
1 tablespoon plus ½ teaspoon kosher salt, divided
½ cup fresh-squeezed orange juice
½ teaspoon ground coriander
½ teaspoon ground ginger
1⁄
8 teaspoon ground cardamom
1⁄
8 teaspoon ground cinnamon
1 tablespoon olive oil
2 cloves of garlic, minced
½ cup raisins
1. Stack 4 to 5 collard leaves on top of each other, roll lengthwise tightly like a cigar, and slice crosswise into 1-inch-thick strips. Repeat with remaining collards.
2. In a large pot over high heat, bring 3 quarts water to a boil. Add 1 tablespoon salt and the collards and cook, uncovered, until softened, 8 to 10 minutes. Drain in a colander.
3. In a small bowl, whisk together the orange juice, coriander, ginger, cardamom, and cinnamon. Set dressing aside.
4. In a medium skillet, warm the oil over medium. Add the garlic and stir until fragrant, 1 minute. Add the collard greens and ½ teaspoon salt. Cook, stirring frequently, 3 minutes. Add the juice mixture and raisins; toss to coat. Remove from heat and serve immediately.
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