Monday, January 27, 2014

Cabbage & Collard Greens Slaw via Crop Share Member Bethany Duffy

You know how we're always saying, "Hey, tag your Crop Share cooking Instagrams with #onlyatnalls so we can see what's cookin' in your kitchen"?  Well one member, Bethany Duffy, has not only heard the call, she is a cooking and tagging wild woman!  I'm not entirely convinced she ever sleeps, or does anything but cook and take the most drool-worthy photos of her food.  So when I saw she posted this Cabbage & Collard Greens Slaw the other day, I knew I had to get my hands on the recipe so we could all share the love.  Behold, the magic that emerges from the Duffy kitchen...

Cabbage and Collard Greens Slaw

serves 4

For the slaw:
!/2 head cabbage (about 8 ounces)
1/2 bunch collard greens, rinsed well (about 8 ounces)
2 carrots
1 small red bell pepper

For the dressing:
1/4 cup mayonnaise, or 2 tablespoons mayonnaise plus 2 tablespoons greek yogurt or sour cream
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed
zest and juice of one lemon
pinch of sugar

Whisk all of the dressing ingredients together in a small bowl and set aside.

Remove the core from the cabbage and the ribs from the collard greens.  Thinly slice both into ribbons and place in a large bowl.  (You can also shred the cabbage in a food processor, but I find that often makes it too watery.)

Shred or julienne the carrot and slice the pepper thinly and add to the greens. Pour the dressing over the slaw and mix well, until evenly coated.

Refrigerate 4-6 hours before serving, to soften the greens and blend the flavors.

Oh and Bethany is also a fellow Crop Share cocktail queen!  Check out what she did with the Shenandoah Smoke tea from Runningbyrd Tea Company (now available in store) after she got home on Friday!  Bourbon, lemon and some smokey sweet tea?  Bartender, hit me again!


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