Adrienne Gajownik


Collard coleslaw

I ran to Durham to help a friend assemble wedding invitations two weeks ago. I decided to dash into this amazing bakery for snacks. I bought a ricotta, date and orange zest crostada along with a side of coleslaw. Not just any coleslaw, but collard coleslaw. The greens were chiffonaded (cut into really thin ribbons) and perfectly seasoned. I decided to make a batch at home.

The South is known for our love of collard greens. Collards are seriously good for your health. They're full of vitamin K, A and C, manganese, folate and calcium. Also a good source of iron, zinc, omega 3 fatty acids and vitamin E. They're part of the cruciferous family which is known for it's antioxidant and anti-inflammatory properties.

Collard Coleslaw
adapted from epicurious
1 bunch of collards, cut into thin strips
1/4 head of cabbage, cut into thin strips
3 tbsp olive oil
1/4 c white wine vinegar
1 tsp paprika
1 tsp dijion mustard
1 tsp honey
generous dash of sea salt

Cut the stem out of the collard leaves. Pile the leaves off to the side. Once finished, roll the pile into a cylinder and thinly slice. Next, cut the cabbage into thin strips as well. Rinse the greens and toss into a salad spinner to remove excess water. Mix the remaining ingredients in a small bowl. Move the collards and cabbage into a large dish and pour the vinaigrette over. Stir well and put into the refrigerator for a few hours until the collards start to wilt. This coleslaw would be great on a bean burger or open faced sandwich.