BY KRISTIN CELESTE SHROEGER
---- — In search of a little something green to help you celebrate this St. Patrick’s Day?
The health benefits of raw collard greens, cilantro and green cabbage in this festive slaw give you a healthy dose of vitamins A-B-C, calcium, fiber, folates and iron.
This recipe features local produce from 9 Bean Rows Farm, Birch Point Farm, Providence Farms, Amon Orchard and locally produced products from Food for Thought and Black Star Farms.
Collard Greens and Pear Slaw
Homemade cilantro lime jalapeno-infused olive oil
Local wild star thistle honey
Local chipotle hot sauce
Fresh local green cabbage
Fresh local collard greens
Fresh local onion
Fresh local pear
Fresh local cilantro
In a glass jar, stir in 4 T. verjus, 2 T. cilantro lime jalapeno-infused olive oil, 1 T. honey, 1/2 t. hot sauce, 1/4 t. sea salt and 1/4 t. smoked paprika.
Chop 3 c. green cabbage and add to a glass mixing bowl.
Remove stems, chiffonade 2 c. collard greens and add to the mixing bowl.
Slice 1/2 c. onion, separate into rings and and add to the mixing bowl.
Slice 1 c. pear into matchsticks and add to the mixing bowl.
Remove 1/2 c. cilantro leaves from stem and add to the mixing bowl.
Stir slaw well with dressing and let rest for 15 minutes before serving for flavors to blend.
Kristin Celeste Shroeger of Traverse City is the recipe creator, photographer, dishwasher and blogger of The Intentional Minimalist, a website encouraging farm-to-table cooking with local, seasonal and sustainable produce. Visit www.theintentionalminimalist.com.