I love Collard Greens and being from the South, I have been known to make them…well the unhealthy way with hamhocks and tons of butter. As I was chopping up a bunch of collards the other day I really got to thinking about trying a healthier version. So I searched and searched and found this raw foods recipe. I had my doubts about it, but in the end it was absolutely delicious and our entire family loved it. I served it as a side with baked fish. This is so light and tasty. The red pepper flakes help to add a little kick with every bite!
Marinade
¼ cup apple cider vinegar
¼ cup chopped sun-dried tomatoes
¼ cup chopped scallions
1 garlic clove, minced
1 teaspoon red pepper flakes
1 teaspoon sea salt
½ teaspoon black pepper
1 bunch collard greens, washed
2 tablespoons olive oil olive oil
1 teaspoon sea salt
Instructions:
- In a large bowl, combine marinade ingredients. Set aside.
- Cut hard stem from collard leaves. Take several leaves and roll into a cylinder, the shape of a fat cigar. Using a knife, cut through the collard cylinder, making strips. Repeat using all collard green leaves.
- Place the collard green strips in a large bowl. Pour olive oil on the strips and sprinkle with sea salt. Massage the oil and salt into the strips until all are well coated.
- Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours or overnight.
Makes 4 Servings
