Shanna's Collard Green Slaw
1 medium bunch collard greens, shredded
4 cups thinly sliced Napa cabbage
2 cups coarsely grated peeled carrots
3/8 cup white wine vinegar
1/8 cup extra virgin olive oil
1 Tbsp sugar
1 Tbsp dry mustard
1 Tbsp celery seeds
1 tsp sweet Hungarian paprika
With scissors, cut out the hard stem of the collard green leaves. Roll remaining
leaves together and slice with a knife. Combine collard greens, Napa cabbage and
carrots in a large bowl. Whisk together the next 6 ingredients. Pour the
dressing over the cabbage and greens, tossing to coat. Season generously with
salt and pepper, and refrigerate until the collard greens soften and wilt
slightly, at least one hour and up to 3 hours
He
drew a circle that shut me out
Heretic, rebel, a thing to flout.
But Love and I had the wit to win!
We drew a circle that took him in.
-
Edwin Markham