Marinated Collard Green Salad

In our Dominion Harvest box last Wednesday we received a lovely bunch of fresh collard greens. Nornally I would fix these pretty traditionally, cooked down with vegetable broth and lots of garlic, red pepper and onions; but that didn’t seem very fresh and “summery” (that’s a word, right?). So off to  my favorite site for pretty food pictures and recipe ideas, Tastespotting. I came across this recipe from The Right Recipe for Overnight Marinated Collard Greens Salad.  With a few adjustments, it was the perfect salad for our Memorial Day cookout.

Overnight Marinated Collard Green Salad

(original recipe serves 8, I made about 1/2 )



1/4-1/3 lb (approximately) pound fresh collard greens, washed

4 grated grated carrots

1 bell pepper (I had a yellow one on hand, but orange or red would be fine as well), cored and thinly sliced

1 small onion, thinly sliced (purple or white)

1/4 cup rice vinegar

1 tablespoons maple syrup (original recipe used sugar)

1/4 cup light olive oil

1 -2 tsp brown mustard

1 teaspoon celery seed

1/2 teaspoon salt

1/2 teaspoon ground black pepper

“Cut the thick center vein out of the collard green leaves then stack several leaves together, roll into a cylinder, hold together and thinly slice to make narrow strips.  Repeat with remaining leaves and transfer to a large bowl.  Stir in carrots, bell pepper, and onion. In a small sauce pan, whisk together vinegar,  maple syrup, oil,  mustard,  celery seed,  salt and pepper and bring to a boil.  Pour the hot dressing over the vegetables and toss to coat well.  Season with salt and pepper if desired. ”


The recipe called for placing all the ingredients in a large ziploc bag and letting it marinate over night. I forgot to start this the night before, so I started it in the morning, let it sit in a covered bowl in the fridge for 6-7 hours and it turned out well

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