Tali: Collard greens salad

Name: Tali: Collard greens salad
Cuisine: American
Ingredients: Bunch collards, thinly sliced; Quarter of a small head of green cabbage, thinly sliced; 1/2 can kidney beans; 3-4 scallions, chopped; Couple handfuls of walnuts, chopped; Cilantro, much as you like; Feta, like half a block, crumbled; Juice of 1 lemon; Olive oi; Salt & pepper; Coriander

The Collective @cook_17477403

Kitchens Everywhere

Newsflash: Collards don't have to be cooked! Like kale, they're so good raw in a salad and they stand up well to dressing.

The Collective @cook_17477403

Kitchens Everywhere

Newsflash: Collards don't have to be cooked! Like kale, they're so good raw in a salad and they stand up well to dressing.

Saved

Ingredients

Bunchcollards, thinly sliced
Quarter of a small head of green cabbage, thinly sliced
1/2 cankidney beans
3-4scallions, chopped
Couple handfuls of walnuts, chopped
Cilantro, much as you like
Feta, like half a block, crumbled
Juice of 1 lemon
Olive oi
Salt & pepper
Coriander

Saved

Steps

1

It's a salad! Chop everything that needs to be chopped and add to a bowl. Add a few dashes dried coriander, then salt and pepper, then lemon juice. Toss. Taste to make sure it's where you like it. When it is, add a few glugs of olive oil. Toss again.