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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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Credit: 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; fat 16g; saturated fat 2g; carbohydrates 32g; mono fat 11g; poly fat 3g; insoluble fiber 6g; sugars 21g; protein 5g; vitamin a 2859.7IU; vitamin c 61.2mg; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 1.1mg; vitamin b6 0.2mg; folate 102.8mcg; sodium 191mg; potassium 440mg; calcium 193mg; iron 1.1mg.
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