Yes, you really can eat collard greens raw! The secret is slicing them into very thin ribbons, then seasoning with a bright, spiced citrus dressing.

Source: Midwest Living

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Brie Passano

Recipe Summary

total:
15 mins
Servings:
4
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For dressing, in a large bowl whisk together lemon juice, hummus, olive oil, honey, salt, and cinnamon.

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  • Massage collard ribbons for 2 to 3 minutes or until slightly darkened and softened. Add collard ribbons, orange segments, carrot, raisins, and almonds to dressing; toss to coat.

Nutrition Facts

273 calories; total fat 16g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 11g; cholesterolmg; sodium 191mg; potassium 440mg; carbohydrates 32g; fiber 6g; sugar 21g; protein 5g; trans fatty acidg; vitamin a 2860IU; vitamin c 61mg; thiaminmg; riboflavinmg; niacin equivalents 1mg; vitamin b6mg; folate 103mcg; vitamin b12mcg; calcium 193mg; iron 1mg.

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