Collard greens don’t always have to be braised and cooked with smoked meats, in fact you can give them a quick boil and saute all in 20 minutes.
This is a quick & tasty veggie side dish, from Bryant Terry’s new book Vegan Soul Kitchen. My boyfriend loves this dish and he cannot stand collard greens. Try this recipe, I am sure, it will make anyone a fan of collards!
Fun fact: Collards are the oldest known greens in the cabbage familydating back to ancient times. 
Citrus Collards with Raisins
2 large bunches of collard greens, ribs removed & sliced
1 tbsn extra virgin olive oil
2 cloves garlic, minced
2/3 cup of raisins
1/3 cup freshly squeezed orange juice
1 tsp orange zest
In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tbsn of salt. Add the collards and cook, uncovered for 8 – 10 minutes, until softened. Meanwhile prepare a large bowl of ice water to cool the collards.
Remove the collards from the heat, drain and plunge them into the bowl of cold water to stop cooking and to set the color of the greens. Drain by gently pushing the greens against the colander.
In a medium-sized sauté pan, combine the olive oil and garlic and raise the heat to medium. Sauté for one minute. Add the collards, raisins and 1/2 tsp salt. Sauté for 3 minutes, stirring frequently.
Add orange juice and cook for an additional 15 seconds. Do not over cook collards should be bright green. Season with additional salt to taste and orange zest, serve immediately. YUM!
That looks seriously yummy. I will definitely try it out girl!