Are you looking for a new way to prepare collard greens? Perhaps you want to avoid using pork or turkey in your greens. Maybe you want to avoid cooking your greens to death. Well this is the recipe for you! It is a healthy twist on a favorite soul food ingredient. I must say it is delicious AND nutritious.
8 cups cleaned, shredded collard greens (I used about a half bag of Glory Foods Shredded Collard Greens; they are pre-washed)
Juice of 1/2 lemon
1 tsp salt
2 tablespoons raw unfiltered apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon agave nectar or honey
2 tablespoons cold-pressed extra-virgin olive oil (unfiltered if you can find)
Coarse sea salt to taste
Fresh ground black pepper to taste
Cayenne pepper to taste (optional)
1 medium Braeburn apple (or whichever is your favorite; I recommend an apple that is not too tart) sliced into thin half moons
1/3 cup red onion sliced into thin half moons
2/3 cup unsalted, unroasted walnuts toasted in a pan, roughly chopped
Before getting started, prepare your mis en place. Clean, measure, slice, chop all of your ingredients in advance. This will cut down on your overall prep time and help you to be more efficient in the kitchen.
Rinse shredded collard greens in a collander in the sink. Squeeze half lemon over greens and add salt. Let sit for at least 20-30 minutes to allow the collard greens to wilt.
While greens are wilting, prepare the dressing.
Measure ingredients directly into serving bowl. Combine apple cider vinegar, Dijon mustard, and agave nectar (or honey) in bowl. Gradually whisk in extra virgin olive oil. You can measure if you like, but I just eye-balled it. Add salt and freshly ground black pepper to taste. Be careful with the salt because salt has already been added to the greens to wilt them. Add cayenne pepper if desired.
Add wilted greens to dressing. Toss to coat.
Top with apples, onions, and walnuts. Lightly toss so that all of the toppings don't fall to the bottom of the bowl.
Let sit in the refrigerator for at least 20 minutes before serving. The longer it sits, the better it tastes.