- Mixing Bowls (2) - Essential for mixing ingredients together efficiently.
- Colander or Salad Spinner - For rinsing collard greens under cold water without losing nutrients.
- Cutting Board - To safely chop vegetables and herbs.
- Chef's Knife - A versatile tool for cutting various ingredients, such as collards, onions, and raisins.
- Measuring Cups (1-cup & 1/2-cup) - For accurately measuring the dry and liquid ingredients.
- Spatula or Wooden Spoon - Useful for mixing dressings and folding in cooked collard greens without damage.
- Heavy Saucepan with Lid (3 qt) - To sauté onions, garlic, and other ingredients requiring a pan.
- Whisk - Ideal for whipping up the dressing or emulsifying sauces in future recipes similar to this dish.
- Food Processor (optional) - For chopping raisins into smaller pieces more uniformly, though not strictly necessary.
- Silicone Spatula Set (1 pack) - Useful for scraping every last bit of dressing from the pan and serving bowls.
- Serving Dish with a Cover or Food Container - To serve and store leftovers efficiently.
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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