Search & Social

Let my videos help you become a wildly good cook!


Steamy but not explicit spoof of "Fifty Shades" has romance, laughs, and my favorite recipes.

buy @ Amazon local

100 recipes, 4 seasonal menus, 20-minute starter plan, tips, more!

buyAmazon IndieBound

Follow me on Twitter
Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples aquafaba arganine Asian asparagus avocado baba ganoush bake @ 350 bake @ 400 bake @ 450 balsamic vinegar balsamic vinegar reduction banana bread banana pancakes bananas barbecued kale barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast broccoli broiled brown bagging buckwheat burgers burritoes butternut squash cabbage cacao cacao cake cacao powder cake callaloo candied orange peels candy cantaloupe caramelize onions carrot cake carrot tops carrots cashew cream cashew sauce cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chard chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate chocolate aquafaba frosting chocolate cake chocolate peanut cake cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cleaning beans cloves cocoa cocoa powder coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company convection cook ahead cooked apples cookies Cooking Green corn bread corn on the cob cornbread coughs crackers cranberries cranberry sauce cream substitute crepes crock pot crockpot Cuban black beans cucumbers curry powder daikon dairy free dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar dinner party dip DIY Donvier dried basil dried beans Easter easy easy vegan recipes edible flowers egg-free eggplant emergency preparedness fall family sized tea bags fat-free fennel fermented vegetables field roast sausages fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen cashew cream frozen desserts fruit fruit sauce funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed hen of the woods mushrooms high protein holiday homemade homemade barbecue sauce homemade rice milk homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jester squash jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester kidney beans Kitchen Riff kiwis kohlrabi kraut-chi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime local low fat low fiber low salt low sugar low-fat lunch lysine Madhur Jaffrey maiitake main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup mashed meal in a jar meals in jars meatless meringues mesclun Mexican Michigan State microwaved miso molasses momentum Momofuku mother Mothers' Day muffins mushroom mushrooms mustard greens NC State new year's day nice cream no fat no garlic no knead no onions nooch noodles nutmeg nutrition nutritional yeast nylons oatmeal oilve oil okra olive oil one bowl one bowl recipe one pot meals one-pot cooking onion onions oranges organic organic brownies packaging paint parsley parsnips pasta pasta sauce pea shoots pea tips peach peaches peanut butter peanut oil peanuts peas pecans Persian pesto pickles pie pie crust pinto beans pizza pizza alternative plant-powered plant-strong popsicles potatoes potluck power jars pre-baking probiotic probiotics pudding pumpkin pumpkin pie QT Luong quick quinoa radish pods radishes rainbow chard raisins raspberry raw raw cashews recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker rice pudding roasted chickpeas roasted garbanzos roasted pumpkin roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salad mix salsa sandhills farm sandwich cookies sandwiches Santa Cruz Organic peanut butter sauce saving bean broth shisito peppers sliders sloppy joes slow slow cooker small bites smoothie snacks soaking beans socca solar cooking something for nothing sorbet sorghum syrup soup sourdough soy free spa cuisine spartans spice cake spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce strawberry shortcake summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tamales tea tea cakes Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty toaster oven tomato tomato sauce tomatoes Tovolo trail mix travel recipes Treasured Lands truffles turmeric turnips Two Chicks Farm udon noodles unfrosted cake vegan vegan brownies vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole grain whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini

« Natural Peanut Butter, J-Style | Main | Cocoa-Coconut Flip Cake »

Sweet-and-Tart Collard Tangle

Let this gorgeous salad keep you healthy and strong during the holiday rush and through the dark days of winter. Slice raw collard leaves thin and then massage and marinate the resulting tangle so it remains lively without being rebellious. Fruit and nuts add color, sweetness, and more protein. This salad can shine as your potluck contribution or serve as your antidote to December's sugar rush. One of the sixty scrumption recipes in my book Fifty Weeks of Green.

easy raw collard and fruit salad for holiday potlucks or winter meals

Active time: 20 minutes. Total time: 20 minutes minimum, but best after marinating at least two hours. Yield: 8 servings.


  • 12 ounces collards (340 grams or about 8 medium leaves)
  • 2 tablespoons lemon juice (juice from one lemon)
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 1 sweet apple, perhaps a Gala or Fuji
  • 1/4 cup walnut pieces (27 grams)
  • 1/4 cup raisins (40 grams)


  1. Cut or pull stems away from collard leaves and save stems for another use. Cut into very thin strips. The stack, cut, roll, and slice technique shown below is a fast way to do this. Put collard leaves into a non-reactive container (see tips).

    cut stems from raw collard leaves then stack and slice to make raw collard slaw

    roll collard leaves and slice thin into ribbons for quick collard ribbons

  2. With clean and loving hands, gently squeeze and massage the collards five or six times until they relax a bit. Inhale their deep green fragrance and admire your wild collard tangle.
  3. In a small bowl, mix lemon juice, olive oil, salt, and pepper. Pour this dressing over the collard tangle and toss until all the green ribbons are well coated and glossy. If convenient, cover and refrigerate for two to twenty-four hours before finishing the recipe.
  4. Core apple, slice, and cut into small pieces. Chop walnuts if needed. Toss the fruit and nuts with the collard leaves, making sure to coat the apple pieces well so they don't brown.
  5. Serve chilled at once. Keeps without browning or losing its chewy spring for at least twelve hours. (I'll update this as I learn more.)

vegan raw collard salad with apples walnuts and raisins.


  • Momentum. If you are cooking for someone who prefers softer food or just when you are tired of eating the chewy tangle raw, steam it briefly to further relax the leaves and bring out the sweetness of the fruit. You can do this in a steamer over the stove or by microwaving it with a teaspoon or two of water in a covered container on high for about 45 seconds per serving. Cook once, enjoy several times!
  • A non-reactive container is one that does not leach out into the food when exposed to acids such as lemon juice. Glass, Pyrex, ceramic, and stainless steel containers are not reactive. Some but not all plastic is non-reactive. Aluminum, copper, and cast iron containers are reactive. Using a reactive container may make your food taste odd, and pit the container. See this guide from Health Canada for more information on the health benefits and risks of cooking with reactive containers.

Like this recipe? Sign up for my free newsletter to get recipes and food news nearly every week.

Give it a try. You can always unsubscribe. No spam ever.


Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.