I Love Collard Greens
Collard greens are a nutritional powerhouse with sulfur compounds, antioxidants, and one of the best plant-based sources of calcium. Plus, collard greens leaves are so versatile. Eat them plain, as a wrap, or now as a coleslaw.
The weather turned nice so we wanted to barbeque – remnants of summer in mind! And I love coleslaw during the summer, but, let’s me honest, coleslaw isn’t the healthiest recipe. Most use lots of mayonnaise and other high fat ingredients that negate all the wonderful nutrition of collard greens.
So, I started playing with the idea of a collard greens coleslaw until I feel I’ve properly combined taste and nutrition. Add a half an apple and a touch of stevia to the recipe made the collard greens even sweeter. This may not be a traditional coleslaw but this collard greens recipe will soon become your family’s favorite.
Make the Recipe Healthier
Similar to other vegetables, greater health benefits occur when you cut the collard greens and allow them to rest for 5-10 minutes. This activates the enzyme myrosinase that converts some of the plant nutrients into their active forms. This recipe is best if you allow the coleslaw to marinate for at least an hour and overnight is great. This becomes a “make-ahead” recipe!
Collard Green Coleslaw Recipe
- 1 shallot
- 1 bunch collard greens
- 2 Tbsp extra virgin olive oil
- ½ red apple
- 3 Tbsp apple cider vinegar
- ¼ tsp celery seeds
- ¼ tsp sea salt
- ¼ tsp dry mustard
- ¼ tsp fresh ground black pepper
- 6 drops stevia
- Chop shallot and allow to rest for 5-10 minutes.
- Remove stem from collard greens and chop the leaf – allow to rest for 5-10 minutes.
- Toss collard greens with extra virgin olive oil.
- Seed and chop apple.
- Whisk together remaining ingredients. Add to collard greens and toss.
- Let slaw marinade for at least one hour before serving.