Citrus Collards with Raisins Redux

2 large bunches collard greens, ribs removed, cut into a chiffonade, rinsed and drained 
2 tablespoon butter
2 cloves garlic, minced
2/3 cup raisins 
1 cup freshly squeezed orange juice

1)  In a medium-size sauté pan, combine the butter and the garlic and raise the heat to medium. Sauté for 1 minute. In another pot, or in a saucier, reduce orange juice in half, add raisins, cover and let simmer slowly for about 10 minutes. Pour sauce into larger pot, add butter and garlic, add 1/2 teaspoon salt

2)  While the sauce is reducing; In a large pot over high heat, bring 3 quarts of water to a boil and add 1 tablespoon 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.

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.

4) Add to sauce and let heat through.  Serve immediately.