Life without a mess o’ greens, especially here in the south, would be a travesty.  Greens are often present on the side of many traditional southern dishes:  fried chicken, mac and cheese, cornbread…and list goes on and on.  Rich in good-for-you vitamins and minerals, greens (especially when paired with homemade pepper sauce) are just as popular on my dinner table.  Whether it be mustard greens, kale greens, collard greens, radish greens, swiss chard, escarole… you name it, we’re eating it.

Sauteeing and braising greens are the most popular ways to enjoy whatever version you prefer, but most people don’t realize that greens are equally as delicious when served raw.  That’s right, substitute your favorite cooked greens into your next salad for a new way to enjoy them.  When eaten raw, greens offer even more of a flavor and nutrition punch.  That is why I am excited to see more and more recipes that feature greens in their raw, natural state.  This recipe for ‘Collard Green and Radish Slaw with Crispy Shallots’, courtesy of the November 2013 issue of Bon Appetit magazine, is a wonderful mix of tender collard greens, peppery radishes and the salty crunch of fried shallot rings on top.  Tossed with a light vinaigrette, this modern version of slaw is a beautiful as it is delicious.

(To view this recipe, click on the following link: http://www.bonappetit.com/recipe/collard-green-and-radish-slaw-with-crispy-shallots)

Tagged: Bon Appetit magazine, coleslaw, collard greens, fried shallots, radishes, Salad, shallots, side dish, slaw, vegetarian, vinaigrette