1 1/2 lb. collard greens, tough stems trimmed
1 Tbs. olive oil
2 cloves garlic, minced (2 tsp.)
2/3 cup raisins
1/2 tsp. salt
1/3 cup freshly squeezed orange juice
Stack several collard leaves atop one another, and roll into tight cylinder. Slice crosswise into strips.
Cook greens in large pot of boiling, salted water 8 to 10 minutes, or until softened. Drain, and plunge into large bowl of cold water to stop cooking.
Heat oil in large skillet over medium heat. Add garlic, and sauté 1 minute. Add drained collards, raisins, and salt, and sauté 3 minutes. Stir in orange juice, and cook 15 seconds more. Season with salt and pepper, if desired.