The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. Serve as a side dish, or use instead of lettuce to top vegetarian barbecue or sandwiches. Other greens to try in this recipe: Swiss chard, beet greens, or flat-leafed kale.
This recipe is from Vegetarian Times Magazine January 2009
Ingredients
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-
1/2 pound collard greens tough stems removed (8 leaves)
-
3 medium carrots grated (2 cups)
-
1 medium onion grated (1 cup)
-
1 medium red bell pepper diced (1 cup)
-
1/2 cup rice or cider vinegar
-
1/3 cup sugar
-
1/4 cup canola oil
-
1 tsp powdered mustard
-
1 tsp celery seed
-
1/2 tsp salt
-
1/4 tsp ground black pepper
Recipe Method
1. Stack 3 to 4
collard leaves flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining
collard leaves, and transfer to
large bowl. Stir in carrots,
onion, and
bell pepper.
2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over collard and vegetable mixture. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight.
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