Collard Greens Slaw
Servings
4
Ready In:
10min
Calories/person:
110
Good For:
Side Dish
About this Recipe
By: Dr. Jenneffer Pulapaka
Everything we eat and drink is filtered by the liver including medications and drugs. The liver works very hard to keep us healthy by getting rid of what we don’t need. Our hormonal balance, cholesterol levels, and weight are governed by the liver as well. There are many foods that will help heal the liver like leafy vegetables – collard greens.
Collard greens provide rich sources of two fat-soluble vitamins, A and K. They have a range of B vitamins, including vitamin B-1, riboflavin, niacin, folic acid, and vitamins B-5 and B-6. Also, they provide essential minerals, including potassium, phosphorus, copper, manganese, selenium, zinc and some calcium.
Ingredients
1 bunch collard greens (16 small tender leaves )
1 red onion, thinly sliced
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Slaw Dressing:
1/2 cup vinegar (rice & apple cider)
3 tbs granulated sugar
2 tbs sesame oil
2 tbs dijon mustard
1 tsp smoked paprika
1 tsp mustard seed
2 tbs chili flakes(optional)
¼ tsp celery salt
¼ tsp black pepper
Cut off the ends of the collard stems, then stack and roll up the leaves. Cut into thin ribbons. Cut 1 small red onion in thin slices. Set aside in metal or glass bowl.
Next, cook the slaw dressing of ingredients on the stove top until boiling. Once sugar is melted, pour over collards & onion.
Mix and wilt the greens. Serve warm, or you can let it pickle for 4hrs in the refrigerator, for cold slaw.
