- collard leaves
- ¼ cup apple cider vinegar
- ¼ cup chopped sun-dried tomatoes
- ¼ cup chopped scallions,white parts only
- 1 garlic clove,minced
- 1 tsp. red pepper flakes
- 2 tsp. sea salt, divided
- ½ teaspoon black pepper
- 1 bunch collard greens, washed
- 1/8 c olive oil 1 In a large bowl
- Marinated Collard Greens MARINADE ¼ cup apple cider vinegar ¼ cup chopped sun-dried tomatoes ¼ cup chopped scallions, white parts only 1 garlic clove, minced 1 teaspoon red pepper flakes 2 teaspoon sea salt, divided ½ teaspoon black pepper 1 bunch collard greens, washed 1/8 cup olive oil 1 In a large bowl, combine apple cider vinegar, sun-dried tomatoes, scallions, garlic, red pepper flakes, 1 teaspoon sea salt and pepper. Set aside.
- Take several collard leaves and roll into a cylinder the shape of a fat cigar.
- Using a knife, cut the through the collard cylinder, making strips. Repeat steps two and three until you have cut all the collard leaves.
- Place strips in a large bowl. Pour olive oil on collard strips and sprinkle the remaining 1 teaspoon of salt. Massage the oil and salt into the strips until all are well coated. 5 Transfer the collard strips to the bowl with the apple cider vinegar marinade. Let marinate in the refrigerator for at least 4 hours, but overnight is best. Servings: 4 Note: The raw collard greens won't get as soft as its cooked counterpart. That's a good thing, cooking your greens gets rid of all the water and nutrients that they provide.