We usually braise these sturdy leaves until they surrender their structure. This recipe takes a different path. It treats the greens as a crisp, raw salad.
Because collard greens are naturally tough, they require time and acid to soften. The apple cider vinegar acts as a tenderizer here. By tossing the shredded leaves and letting them sit, the vinegar breaks down the fibers just enough to make them pleasant to eat without losing their crunch. It is a hearty, vinegary slaw that holds up well in the fridge. The sweetness of the carrots balances the slight bitterness of the greens, creating a side dish that is clean, bright, and deeply healthy.
The Recipe
Yields: 8 Servings | Prep time: 15 minutes | Chill time: 1 hour
Ingredients
- 2 pounds fresh collard greens, washed and shredded
- 3 small carrots, shredded
- 1 onion, finely minced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 3 tablespoons apple cider vinegar
- 1/4 cup olive oil
Instructions
1. Prepare the Greens Wash the collard greens thoroughly. Remove the tough center stems. Stack the leaves and slice them into thin ribbons or shreds. Peel and shred the carrots. Finely mince the onion and garlic.
2. Combine Place the shredded collards, shredded carrots, minced onion, and minced garlic into a large mixing bowl. Sprinkle with the dried oregano. Pour the apple cider vinegar and olive oil over the vegetables.
3. Toss and Chill Toss the mixture gently but thoroughly. You want to ensure every strip of green is coated in the oil and vinegar. Cover the bowl tightly. Place it in the refrigerator to chill for at least 1 hour. This resting period is essential. It allows the flavors to meld and the vinegar to soften the raw greens.
4. Serve Give the salad a final toss before serving to redistribute the dressing.
If you’ve found value in these recipes and wish to help keep this little corner of the internet quiet and ad-free, please consider Buying Me a Coffee. Your support keeps the hearth warm and allows me to continue sharing these simple traditions without the distraction of ads.
Marinated Collard & Carrot Slaw
Don't boil your greens—marinate them. This raw salad uses apple cider vinegar to tenderize tough collard leaves without heat. Mixed with sweet carrots and garlic, it is a healthy, crunchy side dish that improves as it sits in the fridge.
Ingredients
Instructions
Prepare the Greens
-
Wash the collard greens thoroughly. Remove the tough center stems. Stack the leaves and slice them into thin ribbons or shreds. Peel and shred the carrots. Finely mince the onion and garlic.
Combine
-
Place the shredded collards, shredded carrots, minced onion, and minced garlic into a large mixing bowl. Sprinkle with the dried oregano. Pour the apple cider vinegar and olive oil over the vegetables.
Toss and Chill
-
Toss the mixture gently but thoroughly. You want to ensure every strip of green is coated in the oil and vinegar. Cover the bowl tightly. Place it in the refrigerator to chill for at least 1 hour. This resting period is essential. It allows the flavors to meld and the vinegar to soften the raw greens.
Serve
-
Give the salad a final toss before serving to redistribute the dressing.
