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Mess O’ Greens

  19 rater(s)

While these collards are raw and don’t have ham or bacon, they are wonderfully spicy with a subtle acidic kick. Allowing the collards to marinate in the fridge is essential if you want to soak up all the seasonings. Do this and you won’t regret it!

  • Prep Time: 15m
  • Total Time: 15m


  • 1 bunch collard greens, washed
  • 1/4 c raw apple cider vinegar
  • 1/4 c sun-dried tomatoes (not in oil and chopped)
  • 1/4 c chopped scallions (white parts only)
  • 1 garlic clove, minced
  • 1 tsp. red pepper flakes
  • 1 tsp. sea salt 
  • 1/2 tsp. black pepper
  • 1/8 c olive oil


  1. Take several collard leaves, cut out the thick stems, and roll the leaves to make small cylinders. Cut the leaves into thin ribbons.
  2. Place the collard strips into a large bowl and pour the remaining ingredients over the leaves. Mix everything up to coat the leaves. Cover the bowl and place in the fridge for at least four hours.
  3. Remove the bowl of collards from the fridge and uncover to serve. We hope you like them!