Asparagus~Collard Greens Slaw
When selecting collard greens, look for small, crisp, young leaves with a rich green color – avoid those that are too large or have yellow, flabby or pitted leaves or thick, fibrous stems. Dark leafy greens are phytonutrient-rich and an excellent source of Vitamins A, K and C, thiamine and riboflavin.
1 pound medium asparagus |
1 small bunch collard greens |
1/2 small Savoy cabbage |
1/2 small purple cabbage |
2 carrots, julienne cut |
1 red bell pepper, julienne cut |
1/2 cup champagne vinegar |
1/4 cup extra-olive oil |
1 clove garlic, minced |
1 tablespoon dry mustard |
1 tablespoon celery seeds |
1 tablespoon sweet Spanish smoked paprika |
- Wash and trim the asparagus by snapping the spears at the natural breaking point. Remove the tips and reserve. Slice the asparagus spears on the bias (diagonally) into 1/8-inch thin slices. Slice the tips in half lengthwise.
- Rinse the collard greens. Remove the ribs from the collard greens and discard. Halve the leaves lengthwise, then thinly sliced crosswise 1/4-inch. Cut the green and purple cabbages in half lengthwise, lay the flat side down, remove the cores and thinly slice crosswise 1/4-inch thick.
- Whisk together the vinegar, olive oil, dry mustard, celery seeds and paprika. Season to taste with kosher salt and freshly ground black pepper.
- In a large mixing bowl, combine the asparagus, collard greens, cabbages, carrots and red bell pepper. Pour dressing over and toss to coat. Season generously with kosher salt and pepper. Refrigerate until the collard greens are softened, tossing occasionally, at least 1, and up to 3 hours.
Serves 4 - 6