View Full Version : raw collard greens
01-17-2007, 02:19 PM
anyone got a good collard greens recipe you wish to share, thatis not too salty. Thanks
01-17-2007, 02:42 PM
I gather you want to use your collard as a roll. You can put just about any veggie in a collard. I spread miso, mustard etc on the leaf. Then I put grated carrots or thinly juveniled carrots, chopped onions, red bell peppers thinly sliced maybe add some sunflower/nut spread, maybe some chopped mushrooms,shake some cayenne pepper and roll. Usually any veggie and spread will do just fine.
01-17-2007, 02:55 PM
Are raw collard greens "hard to digest"? I've NEVER ate them before, raw, or cooked, and remember my friends saying things like "cooking greens stinks up the WHOLE house" which makes the whole "eating raw collards" sound less appetizing.... :rolleyes: Wanting an honest opinion.....
01-17-2007, 03:08 PM
Yes, Wendi cooked collards have a strong sulfer odor. But not so when raw. You can use small ones they are more tender. But the larger ones hold more food when you use them as a roll. Try them. Buy a small bunch at the store. Roll your veggies in them and use a dip if you like. That sulfer that would float into the air cooked now goes into your body to help your hair,nails and skin to grow and replenish!
01-17-2007, 03:45 PM
I pull the green leaf part off the stems and throw the leaves into my green smoothie. It's not bitter or overpowering.
01-17-2007, 08:34 PM
http://soulfullyraw.com/recipes.htm, I think you might find this to your liking. I imagine using a dehydrator to warm and slightly soften the greens may be very beneficial to the taste buds.
01-17-2007, 08:40 PM
I make a simlar recipe I just make it the night before and it is nice and tender the next day. I leave it out in the morning and by lunch it is room tempture. I add some curry seasoning and poultry seasoning to my raw greens.
01-17-2007, 08:46 PM
you can use your collard greens for any kale recipe too!
01-17-2007, 08:51 PM
1 1/2 cups shredded collards
2-3 tbs olive oil.
3/4 cups peas (could be raw)
2 tbs pesto sauce.
Dash of sea salt.
Toss and serve or marinade in the fridge for 1 hour.
01-17-2007, 09:17 PM
Thanks everyone who answered. I was looking for a recipe that was like a cooked green. I tried the roll but these southern collards are very tough. I do put them in my smoothies but was looking to use them for a side dish. Trinity... I am going to try your recipe it sounds close to what I was looking for. Thanks
01-17-2007, 10:33 PM
Just treat those tough old collards the way I shave/shred kale to make Querves.. a portuguese kale soup!
Wash the leaves.
Now stack them in stacks of 4 or 5 of similar size.
Now lay the stack so you are looking ACROSS the ribs
Starting at the edge nearest you begin ROLLING it in a VERY TIGHT ROLL
Once you have it rolled up, take a VERY sharp knife and cut off the very tip
Now start shaving very thin thin slices off... as thin as you can.
This makes it much easier to chew.. to hold the dressing.
If you add some shredded carrots, very thin shaved red onion, cherry tomatoes, a bit of salt, and the juice of 2 lemons and maybe 1/4 cup olive oil, you'll have a GREAT yummy salad!
01-18-2007, 08:36 AM
Now your salad sounded YUMMY!!
I LOVE Collard roll ups, and doesn't Alissa have a recipe in her book? With marinated portabellos, carrots, and the like?
01-18-2007, 09:38 AM
[QUOTE=RowanC]Just treat those tough old collards the way I shave/shred kale to make Querves.. a portuguese kale soup!
Calverde soup is delicious (portuguse collard soup) but sadly it require sausage and potatos to even taste close LOL.. I duno how it would taste cold :p Bleck LOL
01-18-2007, 09:50 AM
Thanks ya'll for the great info. I will definitely give RAW collard a try. I will be on the lookout for SMALL, young leaves. Maybe I should try growing my own....aren't they a cooler weather green?? Maybe early spring....I'm getting my garden growing as soon as I can till it this year.
01-18-2007, 11:17 AM
Calverde soup is delicious (portuguse collard soup) but sadly it require sausage and potatos to even taste close LOL.. I duno how it would taste cold :p Bleck LOL[/QUOTE]
I've made it with just the kale, onions, potatoes and no linquica and it's still good.
But you're right.. it's probably not going to be very good cold ::laughing::
01-19-2007, 12:47 AM
You could try Alissa's broccoli soup with collards instead of broccoli
and any marinated kale recipe....
Kale & avocado salad
· 4-6 large handfuls of kale sliced very thinly
· 1 avocado
· 3 Tablespoon Oil
· 1 teaspoon Himalayan Crystal Salt
· 5 baby tomatoes
· 10 sun-dried tomatoes
· ½ lemon
· Large pinch cayenne pepper OR ½ - 1 jalapeno pepper finely sliced
1. Chop kale into small pieces (this makes the fibrous cells break down and therefore more palatable, so the smaller you chop you better the taste).
2. Add oil and salt and massage into the kale until kale becomes wilted and soft.
3. Add avocado and massage again so each leaf is coated.
4. Chop tomatoes into quarters, add to kale.
5. Chop sun-dried tomatoes in small pieces and add to kale.
6. Squeeze lemon over entire dish
7. Add pinch of cayenne or your chopped chili and mix up well.
8. Serve and enjoy
01-19-2007, 10:55 PM
ok, I did try the recipe above, it was very good. But being a southern girl I just want to find a recipe that don't make the colards creamy( avocado) or that has tomotoes
but it was a good salad. I will make it again. Thanks
01-19-2007, 11:07 PM
How about making Collard Chips out of them? I've been considering this. I'll try it & post my results.
I will soak chip sized pieces (less the large vein) overnight in Nama Shoyu, minced garlic, onion powder, agave, & a tad of cayanne pepper for a little zip. Then dehydrate them until crisp. I assume they will be a bit like the Kale Chip receipe that Rawkinlocks posted recently (which are a HUGE hit with my entire family! Thanks Rawkinlocs!)
01-20-2007, 03:37 AM
from Denise Thomas, Raw Foodist
3-4 cups kale, torn into pieces
1/4 c. Denise's Vinaigrette
Toss kale with vinaigrette and leave in fridge overnight.
3/4 c. apple cider vinegar (or lemon juice or both)
1/4 - 1/2 c. olive oil or flax oil (either or both)
3-6 cloves garlic (to taste)
2-3 Tbl tahini and or 1-2 Tbl mustard powder
1/4 c. Nama Shoyu
1/4 c. Honey
Place all ingredients in blender and blend!
Makes about 2 cups.
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