Collard Greens Slaw Recipes

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COLLARD SLAW



Collard Slaw image

Provided by Food Network Kitchen

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Whisk 1/4 cup cider vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons dijon mustard and 1 teaspoon celery seeds in a large bowl. Add 1/2 head shredded green cabbage and 1/2 bunch shredded collard greens; toss well. Season with salt and pepper. Cut 1 Granny Smith apple into matchsticks and toss with the slaw right before serving.

COLLARD GREEN COLESLAW



Collard Green Coleslaw image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 12

1 cup mayonnaise
1/4 cup apple cider vinegar
3 tablespoons stone ground mustard
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
3 cups shredded white cabbage
2 cups julienned collard greens
1 cup julienned carrots
1/4 cup thinly sliced white onions
1/4 cup thinly sliced green onions
2 lemons, juiced
Kosher salt and freshly ground black pepper

Steps:

  • For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
  • For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
  • Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
  • Mix in the lemon juice and refrigerate for 2 hours before serving.
  • Season with salt and pepper before serving.

COLLARD GREENS SLAW



Collard Greens Slaw image

Provided by B. Smith

Categories     Salad     Mustard     Side     No-Cook     Vinegar     Carrot     Summer     Cabbage     Collard Greens     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

3/4 cup white wine vinegar
1/4 cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon dry mustard
1 tablespoon celery seeds
2 teaspoons sweet Hungarian paprika
2 large bunches collard greens (about 2 pounds), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 16 cups)
8 cups thinly sliced Napa cabbage (about 1 medium head)
4 cups coarsely grated peeled carrots (about 6 large)

Steps:

  • Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
  • Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

GREENS COLESLAW



Greens Coleslaw image

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine.

Provided by Sharon123

Categories     Salad Dressings

Time 20m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 lb greens, tough stems removed (about 8 leaves if using collard greens)
3 medium carrots, grated (2 cups)
1 medium sweet onion, grated (1 cup)
1 medium red bell pepper, diced (1 cup)
1/2 cup rice vinegar (or apple cider vinegar)
1/3 cup sugar
1/4 cup canola oil
1 teaspoon mustard powder
1 teaspoon celery seed
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Stack 3 or 4 collard leaves(or more if using smaller greens) flat on work surface. Roll tightly into a cylinder, hold together, and thinly slice to make narrow strips. Coarsely chop strips once sliced. Repeat with remaining leaves, and transfer to large bowl.
  • Stir in carrots, onion, and bell pepper.
  • Whisk together vinegar, sugar, oil, mustard, celery seed, salt, and pepper in small saucepan, and bring to a boil, whisking to dissolve sugar. Remove from heat, and pour hot vinegar mixture over greens and vegetable mixture. Stir to coat vegetables with dressing.
  • Season with salt and pepper, if desired. Cover, and chill 4 hours or overnight. Serve as a side dish or use instead of lettuce to top a vegetarian barbeque!

COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS



Collard Green and Radish Slaw with Crispy Shallots image

Provided by Dawn Perry

Categories     Salad     Side     Thanksgiving     Vegetarian     Quick & Easy     High Fiber     Low Sodium     Radish     Fall     Healthy     Low Cholesterol     Vegan     Collard Greens     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

2 small shallots, sliced into rings
6 tablespoons vegetable oil
Kosher salt
1 bunch collard greens (about 10 ounces), center ribs and stems removed, thinly sliced crosswise
6 small radishes, trimmed, sliced
2 tablespoons white wine vinegar
Freshly ground black pepper

Steps:

  • Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
  • Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
  • DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.

GRANDMA'S COLLARD GREENS



Grandma's Collard Greens image

These are without a doubt, the best collard greens I have ever eaten (and I have had my share). My grandma used to make this recipe in the summer when her collards in the garden were ready. If you don't like these, you don't like collard greens ... guaranteed!! Add more red pepper flakes if you like it spicy.

Provided by Marviboy

Categories     Side Dish     Vegetables     Onion

Time 1h5m

Yield 5

Number Of Ingredients 8

2 cups chopped red onion
2 slices bacon, chopped
1 ¼ cups chicken stock
¼ cup apple cider vinegar
2 tablespoons brown sugar
1 pinch red pepper flakes
4 pounds collard greens - rinsed, trimmed and chopped
salt and ground black pepper to taste

Steps:

  • Cook onion and bacon in a large pot over medium-high heat until onions are soft, 5 to 7 minutes. Add chicken stock, vinegar, brown sugar, and pepper flakes and cook and stir until brown sugar has completely dissolved, 2 to 3 minutes.
  • Add 1/2 of the collard greens, reduce heat to medium, and cook until greens are slightly wilted, about 10 minutes. Add remaining greens, toss to combine, and simmer over medium-low heat until tender, about 30 minutes. Season with salt and pepper.

Nutrition Facts : Calories 181.1 calories, Carbohydrate 32.7 g, Cholesterol 4.1 mg, Fat 3.3 g, Fiber 14.2 g, Protein 11.1 g, SaturatedFat 0.8 g, Sodium 363 mg, Sugar 10 g

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