This fresh approach to Collard Greens is the perfect addition to your Holiday menus.
Collard Greens Salad with Champagne Vinaigrette
Brighten up your winter and your greens with a splash of Champagne vinegar and a drizzle of decadent pecan oil.
1 bunch collard greens, washed, about 8 cups
1/2 cup pecan oil
1 teaspoon sea salt
1/4 cup apple Champagne vinegar
1 small onion, sliced
3 cloves raw garlic, minced
1 teaspoon red pepper flakes
½ teaspoon black pepper
1 red bell pepper, cut into thin strips
1 small onion, cut in half and thinly sliced
De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.
Place strips in a large bowl. Pour pecan oil on collard strips and sprinkle on salt. Massage the oil and salt into the strips with your hands until all pieces are well coated, about 5-7 minutes.
Whisk together apple cider vinegar, onions, garlic, red pepper flakes and ground pepper.
Pour apple cider vinegar dressing over the collard green strips. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.
Add the garnish right before service and serve chilled or at room temperature.
From Dinner Déjà vu: Southern Tonight, French Tomorrow, by Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Pelican Publishing Company, Inc.