Collard Greens Recipe

Today I thought I would share with you a really great but unusual clean eating collard greens recipe!  Most of the time when you think about collards greens recipes you probably think about cooking them.  Many times this involves a lot of fat and possibly even bacon.  Of course it is certainly possible to find a healthy collard greens recipe, but the truth is that most aren’t!  This clean eating collard greens recipe is the perfect solution!

Today, I am going to share with you a collard green coleslaw recipe that is just perfect for those eating clean.  I first ran across the idea in Vegetarian Times, but didn’t instantly rush to make it.  Then a few weeks later I was visiting my dad and he had an overabundance of collards from his organic vegetable garden.  Of course I couldn’t let them go to waste, so after we had enjoyed them a few times with my regular recipes for collard greens, I decided to give this one a try.

While Vegetarian Times is an amazing magazine and the inspiration for many of the dishes that I make, sometimes their recipes are not nearly as clean as they can be.  The original of this called for sugar and canola oil, which are two things I try to avoid when I can. It also called for canola oil but I substituted macadamia oil.  Why macadamia oil instead of olive oil? Macadamia oil is great for high temperature cooking, tastes almost like butter and has the lowest content of inflammation causing omega 6 fatty acids of all cooking oils.  In addition to cleaning this recipe up,  I also tweaked the spices to give the dish a little more “kick”!

I was pleased with the substitutions and hope you will be too!

Collard Greens Recipe – Collard Green Coleslaw

Ingredients

½ lb collard greens, torn from steps

3 carrots, peeled and grated

1 onion, grated

1 red bell pepper, diced

½ cup rice vinegar

2 T agave nectar

2 T macadamia nut oil

1 tsp dried mustard

1/8 tsp cayenne pepper

½ tsp garlic powder

1 tsp celery seed

½ tsp salt

¼ tsp ground black pepper

Directions

1.       Working in groups, roller collard greens into a cylinder.  Hold together and cut in narrow strips.  Chop the strips coarsely.

2.      Combine chopped collards with carrots, onions and bell pepper.

3.      In a small bowl whisk together vinegar, agave nectar, macadamia oil, and spices.  Bring to a boil whisking often.

4.      Pour hot dressing over collards.  Cover and chill for at least four hours or overnight.

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