Collard and Beet Green Southern Fall Salad

By Dani Potts | September 16, 2024

INGREDIENTS

For the Salad:

  • ½ bunch collards- ½ bunch, washed, stem removed and chopped
  • ½ bunch beet greens- ½ bunch washed and chopped
  • 1-2 apples, diced
  • 1 oz vegan cheese or regular feta cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the Vinaigrette:

  • 2-4 tablespoons or 1-2 bags- desired loose leaf or bag tea (I used spiced apple butter tea)
  • 1.5-2 cups rice wine vinegar or other preferred low acidity vinegar
  • 1 teaspoon sugar
  • 1 tablespoon honey
  • ¼ apple, very finely diced
  • ½ – 1 cup avocado or canola oil(may need more or less)

INSTRUCTIONS

  1. Wash and prep the greens by removing thick stems from collards or beet greens. Cut to desired size and place in a bowl. Toss with a little salt and oil, and let sit for 30 minutes to 1 hour to soften.
  2. Once the greens are softened, dice an apple and mix with the greens, then enjoy.
  3. Alternatively, add greens to a pot with a small amount of water and salt. Wilt slightly and serve warm.
  4. Heat vinegar and sugar in a pot until the sugar dissolves and the vinegar is warm. Remove from heat, pour into a container with tea, and let steep for 15-30 minutes.
  5. Blend the steeped vinegar with the remaining ingredients, except oil. Slowly pour in oil while blending until fully incorporated. Adjust to taste.
  6. Serve immediately or refrigerate, enjoy!

BENEFITS

Collard greens are a powerhouse of nutrition! They are rich in vitamins A, C, and K, which support eye health, immunity, and bone strength. Collards are also an excellent source of fiber, helping with digestion, and are packed with antioxidants that may reduce inflammation. Plus, they’re a great plant-based source of calcium, making them a wonderful addition to a balanced, nutritious diet.