|Prep Time||10 minutes|
|Cook Time||15 minutes|
Though I love savory collard greens, I created this sweet, modern variation to be paired with savory entrées.
|2||large bunches collard greens, chiffonaded, rinsed, and drained (see Note)|
|~||Coarse sea salt|
|⅓||cup fresh orange juice|
|1||Tbsp. extra-virgin olive oil|
|2||garlic cloves, minced|
“Chiffonade” refers to thin strips or shreds of vegetables or herbs, either lightly sautéed or used raw as a garnish. To chiffonade lettuce, first remove stems and reserve them for a salad. Next, stack four or five leaves on top of one another. Roll them into a tight cylinder and slice crosswise with a sharp knife, cutting the leaves into thin strips. Rinse the leaves in cold water, drain in a colander, and spin dry in a salad spinner.
Related article: The vegan barbecue
This content is from the book Grub by Anna Lappé and Bryant Terry.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything