1 Bunch Collards (small leaf, preferably local & enough to fit in a medium size bowl after cut)
1/3 C fresh squeezed orange juice
3 cloves garlic minced
1/3 C of currants (or raisins if you can’t find currants, try Wholefoods or any natural foods store) currants are best as they mix easier
1 T shredded coconut
1 Vanilla Bean split and interior scraped
1 t Walnut oil (you can substitute oil for olive or sesame, I use walnut for its neutral taste)
Juice of I lemon
2 T Sea Salt
Remove steams from collards and roll the leaves in tight cylinders and cut them in thin strips across the roll (chiffonade cut). Cut lengthwise to reduce length of strips
Place in a bowl and cover them with purified water. Add sea salt and lemon juice and let soak for 45 minutes to 1 hour.
Once soaked, drain in a colander and squeeze remaining water from them. Place back into the bowl and add Orange Juice, Walnut oil, Garlic, Currants, Shredded Coconut and Vanilla Bean innards. toss ingredients together and serve.
Brutha Nature's ThoughtsBy Brutha Nature
Live Citrus Collards, by Brutha Nature
Print This Recipe (PDF)
Click the button below to download the printable PDF.
I'm nixing garlic, onions, salt, herbs, & oilsClaireT - 37 min 43 sec ago
Mike Lawson's raw food journalClaireT - 40 min 21 sec ago
Maca and msm, how do you overcome the taste?RawLifer - 4 hours 18 min ago
100% raw, does it work for you?RawLifer - 4 hours 56 min ago
Does anyone else experience thisRawLifer - 5 hours 21 min ago