Traverse City Record-Eagle

March 14, 2013

Intentional Minimalist: Add green to your plate

BY KRISTIN CELESTE SHROEGER
Local Columnist

---- — In search of a little something green to help you celebrate this St. Patrick‚Äôs 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

Local verjus

Homemade cilantro lime jalapeno-infused olive oil

Local wild star thistle honey

Local chipotle hot sauce

Sea salt

Smoked paprika

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.