I have my friend Dorothy to thank for this easy and tasty recipe. She served hers alongside quinoa and baked yams. This would be a great side dish to any meal. Me, I had this all on its own for my dinner.
The recipe calls for collard greens but I had kale that needed to be used up. I'm sure this would be tasty with your favorite greens, being collards, kale, or chard. My raisins also needed to be eaten soon and were not as plump as when they were purchased, so I soaked them in the orange juice called for in the recipe; they were back to their soft, fat little selves.
The ingredients paired beautifully. The slight bitterness of the kale against the sweet raisins and the burst of citrus was delightful. I easily could have eaten more - if there was any.
Success meter (1-3): 3
I also added a bit of orange zest to the recipe.
If using a wok you may want to blanch the kale or whatever green you use, first, then dry it in a salad spinner. As good as this dish was, I would have liked the kale to be a bit more tender than it was.
You can find this wonderful recipe by clicking here.