I'm proud of this recipe. It's both hearty and light and tart and sweet. It's got warm toasted walnuts and cold creamy avocado and sweet bites of orange that ooze their juices all over the slivered onion and vinegar and brown sugar to make a zesty dressing right in the bottom of the bowl. Married with a tangle of the thinnest ribbons of deep dark collard leaves, a little drizzle of olive oil, and a pinch of salt, you have the perfect winter salad. It's both what you are supposed to be eating and what you want to eat. I love it when that happens.
Also, you should know, I made this for Paul and me, just not thinking that shredded raw collard greens would be a kid thing, but Desmond totally dug it. We had to share. Two-year-old Felix on the other hand, no, but that kid won't eat anything these days. He's terribly two. He's definitely going through that whole exerting his independence thing. While many of his choices (no greens, lemon lollipop for breakfast, arched-back limp-limbed freak-outs) are frustrating, others are totally cute like insisting on wearing his brother's size 5 astronaut costume to school or belting out Baby Beluga when you least expect it. Salty and sweet that one is too.
Collard Salad
makes: 2 large or 4 small servings
takes: about 20 minutes
- about 1/4 cup of super thinly sliced onion
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- 1 orange, peel sliced off, and cut into small chunks
- 1 bunch collard greens, stalks removed*, leaves sliced very thin
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/3 cup walnut pieces, toasted
- 1 avocado, sliced into chunks (if you have it)
- In the bottom of your big salad bowl, douse the onions with the vinegar, sugar, and oranges. Let the juices mingle while you go shred the collards and toast the walnuts. They're making you salad dressing. Way to put your ingredients to work.
- Top with the shredded collards, a drizzle of olive oil and a big pinch of salt. Toss very well.
- Add the avocado and warm walnuts to the bowl, gently toss, and serve.
The stalks of collard greens are great cooked, but they're a little tough to eat raw. So save your stems to finely chop and throw in a stir fry later in the week.
