Roll collard greens into a tube and slice into strips. Cook them in a pot of boiling water for 10 minutes, or until softened. Remove from water and drain well.

Heat oil in a skillet over medium heat. Add garlic and sautee for 1 minute, then add collards, raisins, and salt. Mix thoroughly and sautee for another 3 minutes. Stir in orange juice and cook for another minute or so, until ingredients are well incorporated.