“Here’s a sweet, modern twist to this traditional southern ‘soul food’ favorite. Bryant Terry of the Park Slope CSA in Brooklyn, New York….submitted this recipe.”

1 large bunch collard greens
Coarse sea salt
½ tablespoon extra-virgin olive oil
1 garlic clove, minced
1/3 cup raisins
2 medium oranges

Remove the stems for the collards and discard. Stack four or five leaves on top of one another. Roll the leaves into a tight cylinder. Slice crosswise, cutting the leaves into thin strips. Rinse the leaves in cold water and drain in a colander.

In a large pot over high heat, bring 3 quarts water to a boil and add 3 teaspoons salt. Add the collards and cook, uncovered, for 10 minutes. Remove, drain, and plunge into a bowl of ice water to stop the 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 pinch of salt. Saute, for 3 minutes, stirring frequently. Section the oranges, reserving the juice. Add the oranges and juice and cook for an additional 30 seconds. Do not over-cook (collards should be bright green).
Serve immediately or at room temperature.