Marinated Collard Ribbons

Collard RibbonsSimply collard greens in a lime marinade!  The secret is in the marination and the ribbons. Finely cut to meet the tongue just right this raw salad is lovely.  Among other nutrients, collard greens are high in vitamins A, K, B-complex and minerals including calcium. What a delicious way to include these nutrients in your diet.

Marinated Collard Ribbons
Simply collard greens in a lime marinade! The secret is in the marination and the ribbons. Finely cut to meet the tongue just right this raw salad is lovely. Among other nutrients, collard greens are high in vitamins A, K, B-complex and minerals including calcium. What a delicious way to include these nutrients in your diet.
Servings
8 cups
Servings
8 cups
Marinated Collard Ribbons
Simply collard greens in a lime marinade! The secret is in the marination and the ribbons. Finely cut to meet the tongue just right this raw salad is lovely. Among other nutrients, collard greens are high in vitamins A, K, B-complex and minerals including calcium. What a delicious way to include these nutrients in your diet.
Servings
8 cups
Servings
8 cups
Ingredients
  • 16 leaves collard greens medium to large
  • 2/3 c lime fresh lime juice about 2 large limes
  • 3 medium cloves garlic minced
  • 5 tbsp olive oil virgin, cold press
  • 1/2 tsp Pink Himalayan salt
  • 1 + 2 tbsp raw sesame seeds
Servings: cups
Instructions
  1. Remove stems and spine of the collared leaves. Lay 8 leaves on top of one another, all facing the same direction, and roll them tightly (from top to bottom rather than side to side). Hold the rolled collard greens tightly with one hand and cut width-wise to make 1/8” “coins”. Then cut the “coins” in ½. Place in colander or salad spinner and wash and drain.
  2. In a large (preferable lidded) bowl add all ingredients, except collards and 2 T sesame seeds for garnish, and whisk well. Transfer collard ribbons to the bowl and secure lid tightly. Shake very well to cover the ribbons evenly with the marinade. Let marinate for at least 6 hours. Be sure to shake/toss the collard ribbons every hour or as much as possible.
  3. Drain lightly to remove excess marinade. Serve on individual plates and garnish with sesame seeds.
  4. Note: you will have a lot of marinade left over. You can use it again for this purpose or add other ingredients to make a salad dressing.
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