Marinated Collard Greens

We recently had a birthday party for my mother who is 88 years old and Delbra, one of the women there, told me that whenever my mother gets collard greens in her box, she gives them to Delbra.  Here is the recipe that Delbra uses, along with roasted Tokyo turnips.

—Judith Redmond


Bunch of collard greens (about 1/2-pound), stems removed and sliced very thin (julienned)

One fresh spring green onion, sliced very thin

Fresh lemon juice (about 1/4 cup) — if you don’t have lemons, you can use rice vinegar or apple cider vinegar

2 Tablespoons olive oil

2 Tablespoons sesame oil

1 teaspoon soy sauce


Combine the chopped up collards and onion.  In a small sauce pan, whisk together the lemon juice, olive oil, sesame oil and soy sauce.  Heat the marinade to a simmer and then pour it over the vegetables and toss. Season with salt and pepper if desired. Put a plate over the collards to seal them and refrigerate overnight.

meal or course
brunch, buffet, dinner, lunch, side, vegetable dish