Marinated Collard Greens

Ok, I admit, I’ve been a bit obsessed with greens lately. I just can’t help myself. The nutritional richness of a bowl full of mixed spring greens, kale and herbs, topped with a delicious dressing such as the Creamy Cucumber Dressing, satisfy me in a way that chocolate no longer can. I actually find myself in a better mood after eating them. Which leads me to this recipe I found on The Daily Raw Cafe.

Marinated Collard Greens


MARINADE
¼ cup apple cider vinegar
¼ cup chopped sun-dried tomatoes
¼ cup chopped scallions, white parts only
1 garlic clove, minced
1 teaspoon red pepper flakes
2 teaspoon sea salt, divided
½ teaspoon black pepper
1 bunch collard greens, washed
1/8 cup olive oil

1. In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.

2. Take several collard leaves and roll into a cylinder the shape of a fat cigar. 

3. Using a knife, cut the through the collard cylinder, making strips. Repeat steps two and three until you have cut all the collard leaves.

4. Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated.

5. Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best.

Servings: 4

Note: The raw collard greens won’t get as soft as its cooked counterpart. That’s a good thing, cooking your greens gets rid of all the water and nutrients that they provide.

To view original recipe, click here.
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