Broccoli Greens Slaw
Since we weren’t able to go anywhere this spring, we made sure to at least plant a few things in the garden. Our little one loves broccoli so I figured it was worth trying. We’ve started harvesting the crowns and when we were out there Derek pondered if the leaves were edible. They are large and look a lot like collard greens, so I looked it up. Sure enough they are! Once we’d harvested the crowns of broccoli from several plants, I cut all the leaves off. They are bitter like collards but do have some broccoli flavor to them. For this reason, I didn’t want to cook them and risk losing that tastiness. Making a slaw seemed like a great option!
Let’s get to it.
The leaves are a little thicker than collards so I recommend making the slaw at least an hour before eating to let the vinaigrette soften them a bit.
Start by cutting up the greens. You’ll cut the rib out of the center and cut the leaves all the way in half lengthwise. Then cut the leaves into thin strips, you’ll basically have ribbons of greens.
Put them in a large bowl then thinly slice the red onion and add that too.
Now it’s time for the vinaigrette. In a jar or small bowl, add the olive oil, apple cider vinegar, dijon, and salt. I chose an acidic vinegar-y dressing for this slaw to offset the bitterness of the greens and I think it really works well. Now shake the jar with the lid on or mix in the bowl until everything is combined.
Next, pour the dressing over greens and onions and toss well, making sure everything is coated. Now, add the dried cranberries and gently toss.
Let the slaw sit in the fridge at least an hour before serving (the peanuts will come later).
When you’re ready to eat, take the slaw out of the fridge and add the chopped peanuts. Toss gently, so the nuts are somewhat mixed in but don’t fall to the bottom.
This slaw is bright from the vinegar and full of flavor. I should mention you can also make this slaw with collards and it would be fantastic. I also love the touch of sweetness the dried cranberries add and the crunch the peanuts give. I also love this slaw because it seems like the longer it sits, the better it gets. It would be perfect to bring to a picnic or community gathering (more on this Friday) because it can sit out awhile.
- 1 bunch of broccoli or collard greens, about 10 large leaves
- 1/4 red onion, thinly sliced
- 2 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 1/2 teaspoon dijon mustard
- Pinch of salt
- 1/4 cup peanuts, coarsely chopped
- 1/4 cup dried cranberries
- Cut the rib out of the center of the leaves and cut leaves in half lengthwise. Cut into thin strips.
- Put greens in a large bowl with red onion.
- Mix olive oil, apple cider vinegar, dijon, and salt in a jar or bowl until everything is combined.
- Pour dressing over greens and onions and toss to coat.
- Add dried cranberries and toss gently.
- Chill in the fridge at least an hour before serving.
- Add chopped peanuts before serving. Toss gently.