Chef Jennifer Booker’s Collard Greens Salad

Chef Jennifer Hill Booker is an  Atlanta-based chef, food advocate, cookbook author, and restaurant owner. She has taken her Southern culinary heritage, her belief in healthy, seasonal foods, and her classic French training to create a unique cuisine — Modern Southern Healthy Cuisine with a French Accent. For more about Jennifer, please visit her website, ChefJenniferHillBooker.com

Chef Jennifer Booker’s Collard Greens Salad

Collard Greens are a Southern staple that can be enjoyed cooked or raw. Brighten up your greens with a splash of apple cider vinegar and a drizzle of decadent pecan oil for a fresh way to eat your greens.

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Ingredients Method Notes

Ingredients

  

• 1 large bunch of collard greens rinsed, about 10 cups cut (see below)
• ¼ cup pecan oil or olive oil
• 1 tablespoon kosher salt
• ¼ cup + 2 tablespoons apple cider vinegar
• 1 tablespoon local honey
• 1 large garlic cloves minced, about 1 tablespoon
• ¼ teaspoon black pepper
• 1 teaspoon red pepper flakes optional
• Garnish
• 1 large red bell pepper cut into thin strips, about 1 cup
• 1 small onion cut in half and thinly sliced, about ½ cup

Method

 

1. Directions:
2. De-stem the collard green leaves, roll into a tight cylinder, and slice the rolled collard greens into long strips.
3. Place strips in a large bowl. Pour oil on collard greens strips and sprinkle with salt. Gently massage the oil and salt into the strips, with your hands until all pieces are well coated, about 3-5 minutes. Set aside.
4. In a small bowl, whisk together vinegar, honey, garlic, black pepper and red pepper flakes.
5. Pour over the collard greens and stir well. Toss with sliced red bell pepper and onion.
6. Let marinate in the refrigerator for at least 3-4 hours, but overnight is best.
7. Adjust to taste with additional salt, as needed.
8. Serve chilled or at room temperature.

Notes

Adapted from Dinner Déjà vu: Southern Tonight, French Tomorrow, by Jennifer Hill Booker, © 2016 Jennifer Hill Booker, used by permission of the publisher, Tallahatchie Tales, LLC.