tag:blogger.com,1999:blog-5382718559328626289.post-70738338272775272952007-10-23T01:00:00.000-03:002007-10-23T01:30:39.627-03:002007-10-23T01:30:39.627-03:00<a href="http://bp1.blogger.com/_ia_ON0Yrzf8/Rx11eEZ-3nI/AAAAAAAAA94/KeJFiRt2WkA/s1600-h/BASIL+103.jpg"><img id="BLOGGER_PHOTO_ID_5124381110456737394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="http://bp1.blogger.com/_ia_ON0Yrzf8/Rx11eEZ-3nI/AAAAAAAAA94/KeJFiRt2WkA/s400/BASIL+103.jpg" border="0" /></a>Although, I'm originally from the Midwest, raised in the West and long to live in the East, I grew up on this Southern dish. Imagine my mom's surprise when I told her she doesn't have to cook collard greens to enjoy them. Who knew? <div></div><div><strong></strong></div><div><strong><span style="font-size:130%;">Marinated Collard Greens</span><br /></strong><br /><strong>MARINADE</strong><br />¼ cup apple cider vinegar</div><div>¼ cup chopped sun-dried tomatoes </div><div>¼ cup chopped scallions, white parts only<br />1 garlic clove, minced<br />1 teaspoon red pepper flakes<br />2 teaspoon sea salt, divided<br />½ teaspoon black pepper<br />1 bunch collard greens, washed<br />1/8 cup olive oil<br /><a href="http://bp1.blogger.com/_ia_ON0Yrzf8/Rx1y3EZ-3lI/AAAAAAAAA9o/jGokSuCwGKc/s1600-h/BASIL+096.jpg"><img id="BLOGGER_PHOTO_ID_5124378241418583634" style="CURSOR: hand" alt="" src="http://bp1.blogger.com/_ia_ON0Yrzf8/Rx1y3EZ-3lI/AAAAAAAAA9o/jGokSuCwGKc/s200/BASIL+096.jpg" border="0" /></a><br />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.<br /><a href="http://bp3.blogger.com/_ia_ON0Yrzf8/Rx1y2kZ-3jI/AAAAAAAAA9Y/JGCbALtKGjI/s1600-h/BASIL+098.jpg"><img id="BLOGGER_PHOTO_ID_5124378232828649010" style="CURSOR: hand" alt="" src="http://bp3.blogger.com/_ia_ON0Yrzf8/Rx1y2kZ-3jI/AAAAAAAAA9Y/JGCbALtKGjI/s200/BASIL+098.jpg" border="0" /></a><br />2 Take several collard leaves and roll into a cylinder the shape of a fat cigar.<br /><br />3 Using a knife, cut the through the collard cylinder, making strips. Repeat<br />steps two and three until you have cut all the collard leaves.<br /><a href="http://bp2.blogger.com/_ia_ON0Yrzf8/Rx1y3UZ-3mI/AAAAAAAAA9w/EcSfJtLCBFA/s1600-h/BASIL+099.jpg"><img id="BLOGGER_PHOTO_ID_5124378245713550946" style="CURSOR: hand" alt="" src="http://bp2.blogger.com/_ia_ON0Yrzf8/Rx1y3UZ-3mI/AAAAAAAAA9w/EcSfJtLCBFA/s200/BASIL+099.jpg" border="0" /></a><br />4 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.<br /><br />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.<br /><br />Servings: 4<br /><br />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.<br /><a href="http://bp0.blogger.com/_ia_ON0Yrzf8/Rx1y20Z-3kI/AAAAAAAAA9g/NbQDP_jjN_Q/s1600-h/BASIL+094.jpg"><img id="BLOGGER_PHOTO_ID_5124378237123616322" style="CURSOR: hand" alt="" src="http://bp0.blogger.com/_ia_ON0Yrzf8/Rx1y20Z-3kI/AAAAAAAAA9g/NbQDP_jjN_Q/s200/BASIL+094.jpg" border="0" /></a><br />Pot likker is the broth that is left in the pot after boiling greens. For this raw food recipe, the pot likker is the marinade. ;)<br /><br /><strong>Did you know?<br /></strong>Hanging a fresh collard leaf over your door will ward off evil spirits.<br /><br />Have a headache? Place a collard leaf placed on your forehead.<br /><br />Collard greens are packed with vitamin A, vitamin C, folate and calcium. In addition, they contain potassium, vitamin B2 and vitamin B6, vitamin E, protein, omega-3 fatty acids and iron.</div>Terilynnhttp://www.blogger.com/profile/03007887161487904305noreply@blogger.com