Tali: Collard greens salad

Newsflash: Collards don’t have to be cooked! Like kale, they’re so good raw in a salad and they stand up well to dressing.


  1. Bunch collards, thinly sliced
  2. Quarter of a small head of green cabbage, thinly sliced
  3. 1/2 can kidney beans
  4. 3-4 scallions, chopped
  5. Couple handfuls of walnuts, chopped
  6. Cilantro, much as you like
  7. Feta, like half a block, crumbled
  8. Juice of 1 lemon
  9. Olive oi
  10. Salt & pepper
  11. Coriander


  1. It’s a salad! Chop everything that needs to be chopped and add to a bowl. Add a few dashes dried coriander, then salt and pepper, then lemon juice. Toss. Taste to make sure it’s where you like it. When it is, add a few glugs of olive oil. Toss again.

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