Shredded Kale or Collard Greens

bunch of cavalo nero kale

Shredded Kale or Collard Greens

I’ve been having an abundance of collard greens in the garden this Summer. One of my favourite problems to have. Normally I would cook up a big pot on the weekends to dip into during the week but it’s been to hot to cook. So I’ve just been washing, drying and finely slicing the greens. Works a treat. They keep in the fridge for a surprisingly long time (at least a week) and you can use them wherever you’d normally use washed salad leaves.

enough for: 2
takes: 10 minutes

1 bunch kale or collard greens

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1. Wash and dry greens. Finely slice – the finer the easier they are to eat. If you want it less crunchy / fibrous then remove the stems first – I usually leave them in because I like the added texture. Store on an airtight container in the fridge for up to a week.

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