Greens with Citrus and Raisins

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Bring 3 quarts of water to a boil in a large pot over high heat and add 1 tablespoon salt. Add the greens and cook, uncovered, for 8 to 10 minutes, until softened.

Remove the greens from the heat, drain, and plunge them into ice water to stop the cooking and set the color. Drain.

Warm the olive oil in a medium sauté pan over medium heat. Add the garlic and sauté for 1 minute. Add the greens, raisins and 1/2 teaspoon of salt. Sauté for 3 minutes, stirring frequently, until the raisins are plump. Do not overcook — the greens should be bright green.

Add the orange juice and cook for an additional 15 seconds. Season with additional salt to taste if needed and serve immediately.

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Source: Sound Consumer March 2009

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More about: chard, citrus, collard greens, cruciferous vegetables, kale, raisins


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