Collard slaw with warm bacon dressing
Stacking and rolling the collard leaves before slicing them, allows you to cut them into thin, even strips.
Uncooked collard greens
1 pound(s), leaves only
Shredded red cabbage
Uncooked turkey bacon
4 slice(s), thinly sliced
Apple cider vinegar
1 tbsp(s), whole grain variety
- Stack collard leaves in small piles; roll tightly and slice into thin strips.Transfer to a large mixing bowl; add cabbage and carrots. Toss; set aside.
- Heat oil in a large nonstick skillet over medium heat. When oil shimmers, add bacon; cook bacon, stirring frequently, until crisp, 5-6 minutes. Transfer bacon to mixing bowl; set aside.
- Remove skillet from heat; carefully stir in vinegar, mustard and sugar. Pour vinegar mixture over slaw; toss to coat and let sit for 10 minutes. Sprinkle with bacon; serve.
- Serving size: 1/2 c
If you prefer your collards in smaller pieces, give the julienned collards a rough chop.