Collard Green Coleslaw Recipes
COLLARD SLAW
Provided by Food Network Kitchen
Categories side-dish
Time 15m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Whisk 1/4 cup cider vinegar, 2 tablespoons each vegetable oil and mayonnaise, 1 tablespoon sugar, 2 teaspoons dijon mustard and 1 teaspoon celery seeds in a large bowl. Add 1/2 head shredded green cabbage and 1/2 bunch shredded collard greens; toss well. Season with salt and pepper. Cut 1 Granny Smith apple into matchsticks and toss with the slaw right before serving.
COLLARD GREENS AND CABBAGE
I got this recipe off of a soul food site called Chitterlings. I made this Friday night and these are the best collard greens I've ever eaten. I served with a big skillet of cornbread. Prep time is lengthy due to the cleaning and cutting of the greens. Cook time approximate. This makes a lot of greens!
Provided by keen5
Categories Collard Greens
Time 4h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Add the bacon fat to a large stock pot.
- If you don't save your bacon fat, fry up a few slices of bacon in the pot you are going to cook your greens in; leave the bacon and fat.
- Add your ham hocks to the pot, cover with water, onion and spices.
- Boil for about an hour.
- Add cleaned and cut collards to the pot, cover and cook until tender (45 minutes to an hour, less if you like them less cooked).
- Add the cabbage at the very end and cook until wilted or to your desired taste.
- Remove bones and fat of the ham hocks.
COLLARD GREENS SLAW
Provided by B. Smith
Categories Salad Mustard Side No-Cook Vinegar Carrot Summer Cabbage Collard Greens Bon Appétit Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. (Dressing can be made 1 day ahead. Cover and refrigerate.)
- Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
COLLARD GREEN COLESLAW
Provided by Robert Irvine : Food Network
Categories side-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- For the dressing: In a bowl, mix the mayonnaise, vinegar, mustard, salt and pepper, and reserve.
- For the coleslaw: In a large bowl, mix the cabbage, collard greens, carrots, onions and green onions.
- Pour half of the dressing over the slaw and mix by hand. Add more dressing to taste.
- Mix in the lemon juice and refrigerate for 2 hours before serving.
- Season with salt and pepper before serving.
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CABBAGE AND COLLARD GREEN COLESLAW RECIPE - ADD A PINCH
From addapinch.com
Estimated Reading Time 2 mins
- Chop the cabbage into bite sized pieces, discarding the core, and place into a large mixing bowl. Then stack the collard green leaves together and carefully roll them lengthwise. Using a sharp knife, thinly sliced the collard greens into thin ribbons. Then cut the ribbons into bite sized pieces and add to the cabbage. Next, add the chopped spring onions to the cabbage and collard greens
- Whisk together the mayonnaise (or Greek yogurt), apple cider vinegar, and the salt. Pour over coleslaw greens and then mix well to combine.
TANGY COLLARD GREEN COLESLAW RECIPE - BLUE PLATE MAYONNAISE
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5/5 (2)Category Salads, Southern FavoritesServings 8Estimated Reading Time 1 min
- SHRED collard greens. Stack the leaves and roll them tightly into a cigar shape. Hold tightly. With a sharp knife, shave off each end into ¼-inch shreds. When the thick center vein is reached, rotate the roll and shred the other side. Unroll the remaining veins and tear or chop off any large remaining pieces next to the vein. Discard the thick center vein.
- STIR mayonnaise, vinegar, honey, mustard, salt and pepper in a measuring cup or small bowl. Mix well.
- DRIZZLE over the salad and toss until the collards are well coated. Taste and adjust seasoning if needed.
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Estimated Reading Time 4 mins
- Combine shredded cabbage, greens, feta, red onions and chopped green onions in a large bowl.
- In a separate bowl whisk together vinegar, olive oil, lime juice, salt, pepper, and sugar. Pour over the slaw and toss.
RECIPE: COLLARD GREEN SLAW | KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
- To make the dressing, whisk together the tahini, mustard, vinegar, honey, and salt until smooth and creamy. If the dressing seems clumpy or too thick to coat the greens well, add a little water, 1 teaspoon at a time.
- Toss the salad with the dressing. Sprinkle extra pomegranate seeds on top and serve. When dressed, salad is best served the day it is made.
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Estimated Reading Time 2 mins
- Remove core from cabbage and quarter. Peel carrots and shred cabbage and carrots. I like to use the food processor with the shredding attachment as it only takes two minutes to shred everything. Alternately, use a box shredder or hand grater.
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- Whisk together first 5 ingredients and 1 1/2 tsp. of the salt in a small bowl until sugar is completely dissolved; slowly whisk in olive oil until completely incorporated.
- Trim and discard tough stems from collard greens; thinly slice leaves, and place in a large bowl. Sprinkle with remaining 1/2 tsp. salt, and gently massage into greens 1 to 2 minutes. (This helps tenderize them and remove any bitterness.) Pour off any liquid.
- Add carrots, apple, and 2 tablespoons of the dressing to collards; stir gently to combine, and let stand 30 minutes. Add 1/4 cup of the dressing to slaw, and toss. Serve remaining dressing on the side.
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- Whisk first 6 ingredients in small bowl to blend. Season to taste with salt and pepper. DO AHEAD Dressing can be made 1 day ahead. Cover and refrigerate.
- Combine collard greens, cabbage, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.
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From iheartrecipes.com
- Make sure that you wash the cabbage & collard greens before anything else. Then cut and slice.
- Once the onions and bell peppers start to soften, start adding in the sliced cabbage, and collard greens.
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