Overnight Marinated Collard Greens Salad

collards to post

When I saw how beautiful and tender the collard greens looked in the market this week, I knew it was time to try to make a fresh salad out of them.  Some of the versions that I have had are too sweet…. or too raw tasting.   I fixed that by cutting way back on the sugar and by poring the boiling hot dressing over the vegetables to “cook” them just ever so slightly, then marinating them overnight in a large zip lock bag.  The result is a bright, crunchy, healthy and fresh-tasting salad for your summer repertoire. (inspired by a recipe in Vegetarian Times)

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1/2 pound fresh collard greens, washed

2 cups grated carrots

1 red bell pepper, cored and thinly sliced

1 small onion, thinly sliced

1/2 cup rice vinegar

2 tablespoons sugar

1/4 cup light olive oil

1 teaspoon powdered mustard

1 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cut the thick center vein out of the collard green leaves then stack several leaves together, roll into a cylinder, hold together and thinly slice to make narrow strips.  Repeat with remaining leaves and transfer to a large bowl.  Stir in carrots, bell pepper, and onion. In a small sauce pan, whisk together vinegar,  sugar, oil,  mustard,  celery seed,  salt and pepper and bring to a boil.  Pour the hot dressing over the vegetables and toss to coat well.  Season with salt and pepper if desired.  Transfer to a large zip lock bag and close…sealing out any air.  Refrigerate overnight.  Serves 8

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