Raw Food Reviews: Rhio's Marinated Collard Ribbons
I tried this recipe, which can be found by scrolling down on this page, while I was visiting friends in Seattle and dying to try a raw food recipe more complex than a green salad. They happened to have a bunch of collards in their fridge, so I decided to give it a shot.
I had to adapt the recipe a little based on what was available in their kitchen, so I used all organic olive oil rather than the mix of olive and flaxseed oils she recommends, and they didn't have any lemons so I had to use bottled lemon juice.
It came out...okay. I think I marinated it too long, since it ended up being in the fridge for all of that night, the next day, and the following night, and the greens had lost some of their bright color by the time I got around to eating them. I also thought the dish was too tart, but that may have been the fault of the bottled lemon juice, which I find to be more sour and less lemony tasting than fresh lemon juice. Even with my mistakes, the greens were still crunchier and better-tasting than steamed collards (or the way tredecimal likes them, boiled to death with veggie bacon bits added for flavor).
Definitely worth another try.
I had to adapt the recipe a little based on what was available in their kitchen, so I used all organic olive oil rather than the mix of olive and flaxseed oils she recommends, and they didn't have any lemons so I had to use bottled lemon juice.
It came out...okay. I think I marinated it too long, since it ended up being in the fridge for all of that night, the next day, and the following night, and the greens had lost some of their bright color by the time I got around to eating them. I also thought the dish was too tart, but that may have been the fault of the bottled lemon juice, which I find to be more sour and less lemony tasting than fresh lemon juice. Even with my mistakes, the greens were still crunchier and better-tasting than steamed collards (or the way tredecimal likes them, boiled to death with veggie bacon bits added for flavor).
Definitely worth another try.