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


Ingredient Checklist


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

  • 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; 16 g total fat; 2 g saturated fat; 3 g polyunsaturated fat; 11 g monounsaturated fat; 0 mg cholesterol; 191 mg sodium. 440 mg potassium; 32 g carbohydrates; 6 g fiber; 21 g sugar; 5 g protein; 0 g trans fatty acid; 2860 IU vitamin a; 61 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 103 mcg folate; 0 mcg vitamin b12; 193 mg calcium; 1 mg iron;