COLLARD SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup cider vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons dijon mustard and 1 teaspoon celery seeds in a large bowl. Add 1/2 head shredded green cabbage and 1/2 bunch shredded collard greens; toss well. Season with salt and pepper. Cut 1 Granny Smith apple into matchsticks and toss with the slaw right before serving.
SMOTHERED COLLARD GREENS AND CABBAGE
This is a wonderful variation of fried (smothered) cabbage.
Provided by TrudyRudy
Categories Side Dish Vegetables Greens
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Fry the bacon with the onion in a large skillet over medium heat until the bacon is crisp, about 10 minutes. Stir in the chopped collard greens, sprinkle with salt, black pepper, and 1/2 teaspoon of the greens seasoning; cook and stir for 5 minutes.
- Add in the darker chopped cabbage leaves, and cook and stir until almost tender, about 5 minutes. Stir in the remaining cabbage; season with salt, black pepper, sugar, and the remaining greens seasoning. Stir well; cover and cook until tender, stirring occasionally so that the greens do not scorch, about 10 minutes.
Nutrition Facts : Calories 179.3 calories, Carbohydrate 11 g, Cholesterol 19.3 mg, Fat 13 g, Fiber 4.7 g, Protein 5.8 g, SaturatedFat 4.3 g, Sodium 320.3 mg, Sugar 5.6 g
COLLARD AND RED CABBAGE SLAW
If you want a change up from regular 'ole slaw, then this is the recipe for you. I love using collard greens whenever I can and this slaw is the perfect vehicle for it. You can serve it right away or you know my motto-the longer it sits, the better it gets.
Provided by Kardea Brown
Categories side-dish
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- For the dressing: Mix together the mayonnaise, mustard, honey, vinegar, Miss Brown's House Seasoning, celery seeds and garlic in a small bowl. Season with salt and pepper.
- For the slaw: Combine the collards, cabbage and onion in a large serving bowl. Add the dressing and toss to coat well. Serve immediately.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
COLLARD GREEN AND RADISH SLAW WITH CRISPY SHALLOTS
Provided by Dawn Perry
Categories Salad Side Thanksgiving Vegetarian Quick & Easy High Fiber Low Sodium Radish Fall Healthy Low Cholesterol Vegan Collard Greens Shallot Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook shallots and oil in a small saucepan over medium-high heat, stirring occasionally, until shallots are golden, 8-10 minutes. Using a slotted spoon, transfer shallots to a paper towel-lined plate; season with salt. Transfer oil to a small bowl and let cool.
- Combine collard greens, radishes, and vinegar in a large bowl; season with salt and pepper. Drizzle with shallot oil and toss to coat. Top with crispy shallots.
- DO AHEAD: Crispy shallots can be made 2 hours ahead. Store shallots and oil separately at room temperature.
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TANGY COLLARD GREEN COLESLAW RECIPE - BLUE PLATE …
From blueplatemayo.com
5/5 (2)Category Salads, Southern FavoritesServings 8Estimated Reading Time 1 min
- SHRED collard greens. Stack the leaves and roll them tightly into a cigar shape. Hold tightly. With a sharp knife, shave off each end into ¼-inch shreds. When the thick center vein is reached, rotate the roll and shred the other side. Unroll the remaining veins and tear or chop off any large remaining pieces next to the vein. Discard the thick center vein.
- STIR mayonnaise, vinegar, honey, mustard, salt and pepper in a measuring cup or small bowl. Mix well.
- DRIZZLE over the salad and toss until the collards are well coated. Taste and adjust seasoning if needed.
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- Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
- Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
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