1. In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoons salt. Add the collards and cook, uncovered, for 8 to 10 minutes, until softened. Meanwhile, prepare a large bowl of ice water to cool the collards.
2. Remove the collards from the heat, drain, and plunge them into the bowl of cold water to stop cooking and set the color of the greens. Drain by gently pressing the greens against a colander.
3. In a medium-size sauté pan, combine the olive oil and the garlic and raise the heat to medium. Sauté for 1 minute. Add the collards, raisins, and 1/2 teaspoon salt. Sauté for 3 minutes, stirring frequently.
4. Add orange juice and cook for an additional 15 seconds. Do not overcook (collards should be bright green). Season with additional salt to taste if needed and serve immediately. (This also makes a tasty filling for quesadillas.)
From Vegan Soul Kitchen: Fresh, Healthy, and Creative African-American Cuisine by Bryant Terry (Perseus Books, 2009). Copyright © 2009 by Bryant Terry.
"If there's a set of values in Senegal, teranga would be the most important one," says chef Pierre Thiam, author of Senegal. "It's the way you treat the guest."