Marinated Collard Greens
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.