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Citrus Collards with Raisins Redux
- 2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- 2/3 cup raisins
- 1/3 cup freshly squeezed orange juice
Directions:View on Epicurious
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