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Raw Foods Adventure #2: Collard Greens Marinated in Olive Oil, Apple Cider Vinegar and Sun-Dried Tomatoes

As I make slow but certain progress toward a healthier dM, I am enjoying discovering the benefits of raw foods. I have previously shared a few of my favorite recipes, including Avocado Grand and Roasted Vegeatables With Thyme, Olive Oil and Balsamic Vinegar. Today, I’m excited to share a new recipe passed to me by my friend John Easton at Easton Multimedia. This is the recipe he shared, except for my additions of onions, Feta cheese, and salt, and my substitution of ground cayenne pepper for a teaspoon of red pepper flakes (because I don’t have any right now).

Combine together 1/8 cup extra virgin olive oil, 1/4 cup apple cider vinegar, 1 teaspoon freshly cracked pepper, 1/2 teaspoon cayenne pepper (use less if you can’t stand the heat), 1/4 cup Bragg’s Liquid Aminos (available at most grocery stores or online), 1/4 cup chopped sun-dried tomatoes, 1/4 cup scallions (white parts only), 1 large minced garlic clove, 1 tablespoon diced Spanish onions, 1/2 teaspoon sea salt. Put it in a jar and shake it well.Pour it over  a bunch of washed collard greens. Toss it with your hands and then marinate it for two hours at room temperature. Turn the food over a few times while it’s marinating so all of the flavors hit all of the greens. Just before serving, add a tablespoon of Feta cheese. I’m telling you, it’s delicious. I was raised by a down home lady from Enfield, North Carolina, so all-day, slow-cooked-in-a-huge-pot-with-fatback (whoo hoo!, testify now!) collard greens have been a part of my life since always, especially on holidays. Never in my wildest dreams did I think I would enjoy uncooked collard greens. I guess I should have wilder dreams!

According to Wikipedia, collard greens are are good source of vitamin C (only when eaten raw, because heat destroys vitamin C) and soluble fiber, and contain multiple nutrients with potent anti-cancer properties. All this made it a lot of fun to prepare and eat.

So what do I think? This was my lunch today. I may never cook a collard green again.

Question: What are your favorite uncooked food recipes?

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  • http://www.eastonsweb.com jeaston

    Donna,

    So glad you enjoyed the recipe. Like you, my wife's family is as southern as they get. I prepared the dish for a Thanksgiving gettogether. Leaving the bowl on the table and not telling anyone what it was, the dish was one of the first to disappear.

    One tip: consider chopping the greens a bit finer. A food processor is a great assistant.

    John

  • http://www.indiebusinessblog.com Donna Maria Coles Johnson

    Yes, I thought about chopping them a bit, but it smelled so good so I tasted one first. Then, they were gone. Poof!

  • http://www.brambleberry.com/ Anne-Marie

    This looks quite delicious actually! I've been loving kale lately (also a nice leafy green) and feta makes everything better =)

  • http://www.indiebusinessblog.com Donna Maria Coles Johnson

    Yes, and every time I cut a slice of cheese, I think of you. Cheese and cup cakes. Now there's a recipe for indigestion!

  • http://sironasprings.wordpress.com/ Ruth

    Mmm. Love leafy greens. This sounds great. What does the Liquid Aminos bring to the dressing? I’ve never used that before. Would anything else be a good substitute?

    • http://www.indiebusinessblog.com Donna Maria Coles Johnson

      Ruth: soy sauce is the best substitute. The flavor and consistency are nearly identical. The big difference is that soy sauce has nearly twice the amount of sodium, and a few more calories. If you try it, let me know if you like it.