Name: Collard slaw
Ingredients: Crushed red pepper; ½ teaspoon salt, or more to taste; Juice of ½ lemon; 1 carrot, grated; 1 tablespoon olive oil; 4 cups (170 g) finely shredded collard greens (any stems or ribs thicker than a pencil removed)

Preparation info

Difficulty
Easy

Appears in

Slow Cook Modern

By Liana Krissoff

Published 2017

About

Ingredients

Juice of ½ lemon
½ teaspoon salt, or more to taste
1 tablespoon<

Method

Morning or Evening

In a large bowl, whisk together the lemon juice, salt, and oil. Pile in the collards and carrot and toss with your hands to coat with the dressing, massaging the greens and carrot a bit to soften them. Season with crushed red pepper. Cover and refrigerate if doing this in the morning, or serve right away.