Here’s is another leafy green to try: Collard greens. While it is less bitter than many other dark, leafy greens, it has a slight bitterness. In the following recipe, the bitterness is actually a good thing, adding another dimension to the slaw.
Dark, leafy greens are an important part of anyone’s daily diet because they have a ton of vitamins and nutrients for very little calories. They have twice the daily requirement of vitamin K in one cup, which is essential for proper blood clotting and bone formation. It also has an impressive amount of beta-carotene (which helps fight cancer), as ell as vitamin C, folate and two antioxidants that help bolster eye health, lutein and zeazanthin. (Information provided by Vegetarian Times special “Healing Foods Cookbook.”)
This recipe is served chilled as a side dish, or as I like it, on top of a veggie burger. It adds a tangy crunch to whatever burger you’re eating. I like it the next day on its own, though the collard greens start to go limp after a few days.
The greens will wilt slightly when you pour the hot dressing over them, though the dressing does not cook them. Chilling this coleslaw lets the flavors develop.
If you’re not a fan of coleslaw, this might not be for you. I tested it on my husband, who doesn’t like a whole lot of vinegar on anything (and especially isn’t a fan of coleslaw), but he liked it on a burger.
A note about the recipe: I found it pretty hard to grate onion, so I just chopped it finely.
Collard Green Coleslaw
1/2 pound collard greens, tough stems removed (8 leaves)
3 medium carrots, grated (2 cups)
1 medium onion, grated (2 cups)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice or cider vinegar
1/3 cup sugar
1/4 cup canola oil
1 tsp. powdered mustard
1 tsp. celery seed
1/2 tsp. salt
1/4 tsp. ground black pepper
1. Stack three or four collard leaves flat on work surface. Roll tightly into cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop sliced strips. Repeat with remaining collard leaves, and transfer to large bowl. Stir in carrots, onion and bell pepper.
2. Whisk together vinegar, sugar, oil, mustard, celery seed, salt and pepper in saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour over collards and vegetables. Stir to coat vegetables with dressing. Season with salt and pepper, if desired. Cover and chill four hours or overnight.