Some folks might eat raw collard salad, but this is a nice twist on sauteed greens that combines it with crunchy raw cabbage.
Combine 2 T. cider vinegar, 2 T. navel or mandarin orange juice, 2 t. whole grain mustard, 2 T. olive oil with salt and pepper to taste.
Finely shred savoy cabbage to make 3 C. and toss with the dressing.
Remove the stems from 1 bunch of collard greens and then chop the greens roughly. Mince 1 clove of garlic.
Heat another 3 T. olive oil in a skillet or wok, then add the garlic and the greens. Saute until the greens are completely tender. Add the marinated cabbage and toss to coat the collards with dressing. You don’t want to cook the cabbage, just warm it.
Top with toasted walnuts. Or if you’re feeling decadent, some crispy chopped bacon.