Recipe: Collard Slaw
I'm in a good mood from the over 3.2K shares yesterday of my post on Scary Mommy. When I'm cheerful, I like to eat yummy food. (Ya know, just like when I'm sad, or angry, or lonely, or excited...) I typically love everything I try from PCC, a shmancy, organic-y grocery store here in Seattle, but that stuff is EXPENSIVE. I LOVE their Collard Slaw. As much as I enjoy Southern-style braised collard greens, this fresh way to eat them is just SO delicious and, you guessed it!, nutritious. Tonight I tried to recreate it in my kitchen, and I did really well. I rarely work by recipe, but tonight as I guessed I paid attention and am writing it down. Bran helped by eating peas and sliced grapes while I worked.
In bowl combine,
1 bunch ribbon-cut collards
1 quarter head of thinly sliced cabbage (green or purple)
1 shredded carrot
1 finely sliced leek (or chopped green onions)
1/4 cup of sunflower seeds
1/4 cup of raisins
In separate bowl whisk together,
1/4 cup mayo or vegenaise
2-3 TBS unfiltered apple cider vinegar
2 TBS honey
salt and pepper to taste
TEST the dressing flavor by dipping some greens into dressing and eating. Adjust sweetness or salt accordingly.
Pour dressing over veggies and thoroughly mix.
Sprinkle with hemp hearts for completely gratuitous serving of Omega 3's
Try not to eat it all before dinner! I served it with VERY easy oven-baked, country style pork ribs.
Rub ribs with a mixture of salt, brown sugar, garlic powder, smoked paprika, pepper.
Place in baking dish and cover tightly with foil.
Cook at 275 degrees for at least 4 hours.
If desired, uncover, brush ribs with BBQ sauce, and bake at 425 degrees for 10 minutes more.