I have come to love collards! So I am always looking for ways to use them saw. This is a delicious salad that you can very for subtly different flavors. I recommend cutting your collards into small 1/4 inch wide by 1-2" long ribbons. Or if you have something that will shred it, you might consider that. It is a hardy green, so the smaller the pieces, the easier it is to chew. (My picture shows wider ribbons, which is fine if you re a die-hard collard fan...but most will prefer it thinner/smaller.) This recipe makes roughly 2 main servings or 4-6 sides.
1 inch of fresh ginger, peeled and grated
1 clove of garlic minced
approx. 1T raw honey
approx. 1T xv pressed olive oil, flax oil or coconut oil
about 1/4 tsp black pepper(fresh ground is wonderful!)
1/4 tsp + of sea salt, herbal seas salt or 1T Braggs Liquid Aminos or Nama Shoyu
1 bunch of collard greens, rib removed and cut into strips or shred
1 red bell pepper, diced
1 small cucumber, chopped small (peeled if waxed)
(Sweet pea sprouts optional)
1. In a large bowl make the dressing.
2. Put the collard strips in the bowl and toss well to coat.(I like to use my hands or tongs). I like to rub it against the sides to get all the goodies.
3. Add veggies and toss lightly just one or twice.
This salad can be made ahead or it can be make to order and eaten right away.
If you would like a little bit more of a kick, add a pinch of crushed red pepper to your dressing, or increase your garlic. :-)