“The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
  2. Stir in carrots, onion, and bell pepper.
  3. Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
  4. Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

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