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Citrus Collard Greens with Raisins Redux
- Coarse sea salt
- 2 large bunches collard greens, ribs removed, cut into a chiffonade (see below), rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- cup raisins
- cup freshly squeezed orange juice
Directions:View on PBS Food
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