Collard Greens with Roasted Root Vegetable Slaw
This year’s holiday table received a nice touch of spontaneity from the holiday basket of vegetables that I had picked up from the farm. This included collard greens. These hearty greens signal and bring winter to my table. They tend to be assertive and hold up beautifully to spices. Paired with a wide variety of roasted vegetables, this is a vibrant addition to a winter table. And so wholesome. This can be made ahead and very gently warmed before serving. Try my collard greens with roasted root vegetables and you will realize why I like it so much!
I cook the the vegetables on a sheet pan or an air fryer depending on the amount. It is easy to blanch the greens while the vegetables cook. The notes of maple bring out the natural sweetness of the vegetables and of course round out the assertive greens. I have made this with a wide variety of vegetables. My personal favorite are this purple yams. Fall and winter vegetables are so vibrant!
Left with some reflective thoughts and a few deadlines, before we take out winter vacation, I am scrambling to note down the last of the keepers. Well, maybe not the last but chances are it is going to be a while before I am showered with carrots, parsnips, sweet potatoes, greens, beets, radishes, potatoes (yes, I am so excited about the mashed potatoes) because I finally have a recipe that does not drive me crazy or profess to have lumps like mom’s and honestly, seemed to thrill the skeptics. And, can I tell you a secret?! I made those mashed potatoes about 3 hours before I served them and actually reheated them. So much for that!!!
This salad is flavorful, easy to put together and keeps well for a few days. It helps you combine a good amount of flavors and vegetables.
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A well seasoned warm veggie slaw featuring roasted root vegetables, collard greens and a spicy Asian seasoning.
Ingredients
- 2 medium sized turnips
- 3 medium sized carrots
- 4 small to medium parsnips
- 2 tablespoons olive oil
- 1 tablespoon freshly grated ginger
- 2 tablespoons maple syrup (I have a strong preference for Crown Maple Syrup)
- 3 tablespoons tamari or soy sauce
- 1 medium sized bunch of collard greens
- 2 teaspoons sesame oil
- 1/2 to 1 teaspoon red cayenne pepper
- 1 tablespoon olive oil
- 3 tablespoons red wine vinegar
- Sesame seeds to sprinkle
Instructions
- Preheat the oven to 350 degrees
- Peel the turnips, carrots, parsnips and cut into thin julienne strips. Place on a roasting pan.
- In a small bowl mix the ginger, maple syrup ad the tamari and drizzle the vegetables with the mixture.
- Bake/Roast the vegetables for 20 minutes,.
- In the meantime, stack the collard leaves over each other and thinly slice the leaves, doing what is called a chiffonade.
- Place in a large bowl. Add in the roasted veggies, reserving the pan juices.
- Pour the pan juices into a mixing bowl, add in the sesame oil, cayenne pepper, olive oil, vinegar and mix well.
- Add to the collard and veggie mixture and toss lightly. Sprinkle with the sesame seeds and serve.