Marinated Greens | Brooke Brimm Vegan Soul Foodie | Raw Vegan Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats, while canola is budget-friendly.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is a cost-effective substitute.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave provides a similar sweetness, while sugar is more economical.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard can provide similar flavor at a lower cost.

Chop the collard greens using a food processor.

Clean the greens with water and vinegar, soaking and draining three times.

Spin the greens dry in a salad spinner.

Press five to six cloves of garlic.

Slice one red pepper into strips, then chop into cubes.

Chop three red jalapenos or green jalapenos, removing seeds and stems.

Chop green onion (or red/yellow onion if preferred).

Chop sundried tomatoes that have been in oil.

In a bowl, combine 1/2 cup of olive oil and 3 tablespoons of apple cider vinegar.

Add 1 teaspoon of smoked paprika and 1 teaspoon of sweet paprika to the bowl.

Add the chopped garlic, peppers, onions, and sundried tomatoes to the bowl and mix well.

Slowly add the chopped greens to the bowl, mixing to coat them with the dressing.

Gradually add about 1 tablespoon of salt while mixing to help draw out liquid from the greens.

Massage the greens to ensure the dressing and veggies are evenly distributed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary