Skip to main content
Epicurious
Cookbooks

Citrus Collards with Raisins Redux

4.4

(17)

Image may contain Plant Food Produce Vegetable and Spinach
Citrus Collards with Raisins ReduxSara Remington

Soundtrack: "Sankofa" by Hypnotic Brass Ensemble and Tony Allen from Allen Chop Up and "Sankofa" by Cassandra Wilson from Blue Light 'Til Dawn

This recipe was the seed of Vegan Soul Kitchen... a brand new classic, if you will, dedicated to my home city in the mid-South—Memphis, Tennessee.

Chiffonade

The chiffonade cut is used to produce very fine threads of leafy fresh herbs as well as greens and other leafy vegetables. First, remove any tough stems that would prevent the leaf from being rolled tightly (reserve them for stocks or salads). Next, stack several leaves, roll them widthwise into a tight cylinder, and slice crosswise with a sharp knife, cutting the leaves into thin strips.

See Related Recipes and Cooking Tips

Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.
Mapo Tofu Salad
The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.