You know that I love a raw kale salad, but what I learned not too long ago is that you can do up other dark and leafies just like kale! This raw salad uses seasonal collard greens and apples in a lemony dressing.
Collard greens actually have a very similar nutritional profile to kale, so you’re still getting all of that superfood goodnesss from this cruciferous veggie. Collards are also in season right now, so I bet that you can find a bunch at your local farmers market that are super fresh – perfect for massaging!
Before this, I’d only cooked up my collards in a crock pot or sauteed them, but I think that a raw salad is my new favorite way to prep collard greens. It helps that this salad comes together in less than 15 minutes.
When you’re making raw salad with kale, collard greens, or any other dark and leafy veggie, you want to pull the leaves off of the stem, because the tough stems don’t soften up when you massage them as well as the leaves do. I tossed the stems from making this salad into my compost bin, and afterwards I started to wonder if you could salvage them.
It turns out that some folks have developed recipes using kale stems, and these would work just as well with the stems from your collard greens:
- Kale Stem and Parsley Pesto – You can just as easily use your collard stems here, and substitute nutritional yeast for the Parmesan cheese to make this a vegan recipe.
- Twice Cooked Kale Stalks with Garlic and Chili – How amazing does this look? Just like the recipe above, collard stems will work just as well.
Raw Collard Greens Salad
yield: 4 servings
- 4 cups raw collard greens, chopped
- juice of 1 fresh lemon
- 1/4 teaspoon salt
- 1 tablespoon olive oil
- 1 small apple, cored and chopped
- 1 bunch green onions, chopped (green parts only)
- about 1/2 a cup sliced almonds
- Roll up and cut up your collard greens into ribbons, then toss them into a large bowl with the lemon, salt, and olive oil. Use your hands to massage the greens until they’re nice and wilted.
- Toss in the apple and onions. If you’re not planning to serve right away, stop here for now.
- Just before serving, top each helping of greens with about 2 tablespoons of almonds.