I'm from the south where greens, cabbage and other leafy vegetables are a household staple. What's amazing about collard greens is they're totally a superfood, packed with vitamins E, A, K, and C, calcium, iron, and many more of the nutrients our bodies need to function. Plus, they have more fiber than that apple or bowl of Raisin Brand (if you get where I'm going - they'll keep you clean).
Now, while most people imagine collards to be boiled into submission with fatty meats and a mound of salt, there are so many other ways to prepare and serve them. Here's one of my favorite alternative collards recipes. It offers a burst of sweet, tangy, and savory flavors with a crunchy texture.
1/2 lb. collard greens, rinsed, stems removed
2 medium carrots, grated
1 cup red onion, diced
1 medium red bell pepper, thinly sliced
1/2 cup cider vinegar
1/3 cup honey or agave nectar
2 TBS olive oil
1/2 cup dried cherries (Sub: dried cranberries)
1 cup crispy fried onions
8 grape tomatoes, quartered
3 TBS goat cheese crumbles, or more to taste
1/2 tsp. ground black pepper
Layer your greens leaves on top of one another. Roll them into a bundle, and slice thinly.
Place the greens, carrots, red bell pepper, and red onion into a large mixing bowl, and add oil, vinegar, honey salt, and pepper. Toss to cover the greens and carrots evenly. Sit for 10-15 minutes.
Transfer mixture to a serving bowl, top with dried cherries, goat cheese, and friend onion pieces.
Serve and enjoy!