A simple and quick collard green recipe with a dynamic twist. Recipe was adapted and tweaked a little from one offered by the Yabba Pot Vegatarian Restaurant in Baltimore. Check them out.
1 Bunch of Collards (or such that will fit into a 12 cup bowl with room to manipulate)
1/2 large Onion (cut lengthwise to create sickle shapes)
1 1/2 T Date Syrup
2 T Fresh lime juice
1 T Olive Oil
1 t Sea Salt
1 dash (or sprinkle lightly to color top)
Soak collard leaves for a few hours in sea salt and lemon juice (I usually soak them over night to soften the leaves). Stem the collard leaves. Roll and cut across the roll to create long strips. Cut onion lengthwise to create thin spears or sickles. Blend the remaining ingredients in large bowl and sprinkle with cayenne pepper. Sit in the frig for and allow the ingredients to get to know each other. Garnish with local cherrie tomatoes. Enjoy.