Collard Greens Slaw
A fresh, healthy new take on collards.
Instead of the classic Southern preparation where the collards are boiled at length with bacon or salt pork, this version takes the collards in a fresh, crisp direction. If you’re used to cooked collards, this recipe is a revelation. And if you’re new to collards — they taste like a cross between cabbage and kale — this is an excellent place to start.
Collard Greens Slaw
Makes 6 servings
4 PointsPlus® values per serving
Adapted from B. Smith Cooks Southern-Style (Scribner, 2009)
- 1/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 Tbsp sugar
- 1 1/2 tsp dry mustard
- 1 1/2 tsp celery seed
- 1 tsp sweet Hungarian paprika
- Salt and freshly ground black pepper to taste
- 1 large bunch (about 1 lb) collard greens, thick stems trimmed and leaves halved
- lengthwise, then thinly sliced crosswise (about 8 cups)
- 4 cups (about 1/2 medium head) thinly sliced Napa cabbage
- 1 cup (about 2 large) coarsely grated peeled carrots
- To make dressing, in small bowl, whisk vinegar, olive oil, sugar, mustard, celery seed and paprika to blend. Season with salt and pepper. (Dressing can be made 1 day ahead; place in a sealed container and refrigerate until ready to use.)
- In large bowl, combine collard greens, cabbage and carrots. Pour dressing over vegetables; season generously with salt and pepper, and toss well to coat. Cover and refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
- Serve chilled or at room temperature.
Notes from B. Smith
I wanted to do something different with collard greens, a Southern staple for well over a century, so I created this recipe. It’s easy to prepare and makes a great side salad for any meal. This salad is best prepared ahead and refrigerated until the greens are softened and wilted. Serve slightly chilled or at room temperature, or quickly sauté it for an extra-flavorful, warm side dish.