I’m taking a little of my own medicine here with a green I’ve never tried before. Greens are number one in just about every nutritional category: detoxing, cleansing, cancer fighting, delivery of protective nutrients…  But collards? I always equated them with ham hocks (which I’m not sure I’ll ever try) and long slow southern cooking – something I have very little time for.

This recipe is a little different. I experimented by trying a slaw, a fast and easy way to prep greens and have them tasting quite exotic. You can do this with virtually any bitter green. Just top with a little squeeze of lemon, my favorite mustard dressing and you’re good to go.


  • Collard Greens – chopped into a fine slaw

Mustard Dressing:

  • 1 TB champagne vinegar or fresh squeezed lemon
  • 1 TB Dijon mustard
  • 2 TB Expeller Pressed Grapeseed oil
  • 2 TB EVOO (you may substitute 2 TB of olive oil for the grapeseed oil)
  • Himalayan or Maldon Salt and pepper
  • Squeeze of lemon


  • Chop the Collards into a fine slaw.
  • Mix the vinegar, mustard and oils together and whisk.
  • Lightly coat the greens with the dressing and a squeeze of lemon.


Enjoy and be sure to let me know how you do!

Always love hearing from you!