Collard Green Creamy Slaw
Collard greens are the unsung hero of the kale, cabbage family. First collard greens are easy to grow, with delicate intense flavors and can be used in salads as long as they are partially cooked or cured. You got to love the time-honored tradition of collard greens cooked with good farmstead bacon, a touch of vinegar and red pepper flakes. The savory complex taste and textures of this slaw went perfect with my incredible home-made Red Mole` Pork Chili Colorado Quesada. But that’s a whole other post. The salad is good enough to make a whole meal, I like the idea of it with hard-boiled eggs, bacon and a few other proteins.
- 3-4 Cups shredded fresh collard greens
- 4-5 fresh baby carrots
- 2 tablespoons organic cider vinegar
- 2 tablespoons coconut sugar
- white pepper
- black pepper
- unrefined sea salt
- 1 tablespoon raw cream
- 1 tablespoon home-made mayonnaise
- Optional 2-3 slices cooked bacon
Clean collard and carrots. Remove stems from collard. Scrape carrots with finger nails or brush in water to remove dirt. Shred collard and slice carrots. In a sauce pan heat vinegar and coconut sugar until sugar is dissolved and the sauce sticks onto the spoon. Add spices and stir. Add the shredded collard greens, stirring them into the hot sauce this will cook them a bit. Add cream, mayonnaise and carrots blending well. Top with bacon if desired. Enjoy!
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