I know what you’re thinking. Raw collards… in a salad? Not so sure about that.
I honestly felt the same way when I found this recipe, but then I remembered how much I like to use raw collard greens as wraps and thought I’d give it a try. So glad I did, because it actually turned out great! Just like with marinated kale salads, the oil wilts the greens and makes them more palatable – perfect as a base for a salad.
The funny thing about this collard green salad (at least to me) is that it still kind of looks like regular ol’ soul food collards with the bacon and all.
Only the “bacon” bits are actually sun-dried tomato pieces.
1 bunch collard greens, washed
1/8 cup olive oil
1/4 teaspoon sea salt
¼ cup apple cider vinegar
6–8 chopped sun-dried tomatoes
1/3 cup onion, chopped
1–3 cloves raw garlic, minced
1 teaspoon red pepper flakes
½ teaspoon black pepper
De-stem and chop the collard greens. An easy way to de-stem collard greens is by folding them in half lengthwise along the stem with the darker green side down and then pull up the stem until it comes off and you’re left mostly with leaf. An easy way to chop the collards is to stack a few leaves, roll them up into a cigar shape and cut the through the collard cylinder, making strips.
Place strips in a large bowl. Pour olive oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated.
Whisk together apple cider vinegar, sun-dried tomatoes, onions, garlic, red pepper flakes and ground pepper.
Pour apple cider…