One of the most often overlooked greens are the collard greens. When most people think of collard green they think of them prepared in a way that is laden with pork fat, salt and other not-so-healthy ingredients, but they don’t have to be that way.
Collard greens are also loaded with nutrients that are excellent for your entire body, but especially your eyes. They are a great source of vitamin A, and other antioxidant rich compounds that are highly beneficial for your eyes such as lutein, carotene and zeaxanthin. All of these compounds will help fight of damage of your night vision, dry eyes and other problems that could lead to degeneration of your eyes.
When collard greens are used in the common thought “soul food” preparation, they are definitely delicious because they are extremely tender from being cooked down or braised for so long, but collard greens are delicious too when they are used fresh and in a salad or even quickly sautéed.
This salad is a great item that you could bring to your families’ Thanksgiving for a delicious and healthy option that no one will be able to turn down.
Collard Green Salad with Warm Cashew Vinaigrette
- 1 large bag collard green, cut into long thin strips
- 1 cup cashews, unsalted
- 1/3 cup sherry vinaigrette
- 1 cup extra virgin olive oil
- 1 shallot, minced
- 1 tablespoon local honey
- 1 small package crumbled goat cheese
- 1 small butternut squash, cut into ribbons with vegetable peeler
- 1/2 cup dried currants
- 1 red onion, thinly sliced
- First make vinaigrette by toasting cashews. While waiting mix vinegar, oil, shallot, salt and pepper and honey until emulsified. Once cashews are toasted add them to vinaigrette and add to a pan and warm on stove top.*
- Prepare all salad ingredients and place into a large bowl.
- Toss ingredients with warm vinaigrette.
*Having a warm vinaigrette will help break down the sometimes fibrous collard greens. Also if you do not like cashews, you can obviously use any nut that you would prefer.