Collard Green Salad Recipe
Raw collard greens? One bite of these sprightly green ribbons, and you’ll be a convert. If you can’t get collards, use kale.
Ingredients
2 (1-pound) bunches collard greens
or kale, well washed, tough stems removed
2 tablespoons extra-virgin olive oil
½ teaspoon kosher salt
Coarsely ground black pepper
3 to 6 tablespoons fresh lemon juice
Instructions
1. Stack leaves of collard or kale; roll up tightly the long way, making a cigar-shaped roll. Cut as thinly as possible across the greens, making thin ribbons (a chiffonade). (You may have to do this in batches. This can be done up to 2 days in advance. Store greens in zip-top plastic bags and refrigerate.)
2. Place greens in a large salad bowl. Drizzle with oil. Add salt, pepper and lemon juice. Toss well. Serves 8.
Recipe by Crescent Dragonwagon, “It’s Your Lucky Day,” December 2009.
Nutritional Information
Per serving: 70 calories, 4g fat, 0mg chol., 3g prot., 7g carbs., 4g fiber, 140mg sodium.