Collard greens add dimension and body to what would otherwise be a standard interpretation of slaw. Another bonus is that the greens, aside from being inexpensive, are rich in vitamins and minerals that don’t get cooked out because they are left raw.
Make Ahead: The dressing can be made 1 day in advance; the slaw must be made several hours in advance.
- 3/4 cup white wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 tablespoon sugar
- 1 tablespoon dry mustard
- 1 tablespoon celery seed
- 2 teaspoons sweet Hungarian paprika
- Freshly ground black pepper
- 2 pounds (2 large bunches) collard greens, thick stems removed, leaves halved lengthwise and cut crosswise into 1/4-inch strips (about 16 cups)
- 1 medium head Napa cabbage, cored, cut in half, then cut into very thin slices (8 cups)
- About 6 large carrots, peeled and coarsely grated (4 cups)
For the dressing: Whisk together the vinegar, oil, sugar, mustard, celery seeds and paprika in a small bowl. Season to taste with salt and pepper.
For the slaw: Combine the collard greens, cabbage and carrots in a very large bowl. Pour the dressing over them, stirring to coat them well. Season generously with salt and pepper. Refrigerate until the collard greens soften and wilt slightly, stirring occasionally, at least 1 hour and up to 3 hours.
From “B. Smith Cooks Southern Style” (Scribner, 2009).
Tested by Kelly DiNardo.
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