Hot Collard Slaw Recipe

Name: Hot Collard Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons grapeseed oil, plus; 1 tablespoon grapeseed oil; 2 tablespoons apple cider vinegar; 2 tablespoons coarse grain brown mustard; ½ teaspoon salt; ½ teaspoon ground black pepper; ½ teaspoon sugar; 1 garlic clove, finely minced; 2 lbs collard greens, washed, dried and cut horizontally into 3/4-inch strips (roughly 16 cups); 4 slices cooked bacon, chopped into small pieces

Servings: persons

3 tablespoons grapeseed oil, plus
1 tablespoon grapeseed oil
2 tablespoons apple cider vinegar
2 tablespoons coarse grain brown mustard
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon sugar
1 garlic clove, finely minced
2 lbs collard greens, washed, dried and cut horizontally into 3/4-inch strips (roughly 16 cups)
4 slices cooked bacon, chopped into small pieces

1
Cook the bacon on medium heat until crisp and set aside to drain on paper towel.
2
Drain off all the bacon fat from the pan.
3
If you wish you can reserve 1 teaspoon of the bacon fat for frying, compensating by reducing the grapeseed oil amount.
4
In a small glass bowl combine 3 tablespoons grapeseed oil, apple cider vinegar, mustard, salt, black pepper and sugar.
5
Set aside.
6
In the same pan that you cooked the bacon in, heat up 1 tablespoon grapeseed oil (or bacon fat) over medium-high heat.
7
Add the garlic and the collard greens, saute until tender, about 4-5 minutes, depending on your stove.
8
Add the vinegar/mustard mixture and toss to distribute the ingredients well.
9
Transfer collard greens to serving dish and top with the chopped bacon.
10
Serve hot.

218

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons grapeseed oil, plus, 1 tablespoon grapeseed oil, 2 tablespoons apple cider vinegar, 2 tablespoons coarse grain brown mustard, and more.

Yes, Hot Collard Slaw falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Hot Collard Slaw

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