Vegan Collard Green and Cornbread Salad

Collard Greens and Cornbread Salad is a hearty and flavorful side dish that is perfect for any occasion. The collard greens are cooked in a tangy vinaigrette and topped with crunchy cornbread crumbles. This salad is a great way to use up leftover collard greens and cornbread, and it is sure to be a hit with your family and friends.

Collard Greens and Cornbread Salad is a dish that has been passed down through generations in the American South. The origins of the dish are unknown, but it is thought to have originated in the early 19th century. Collard greens were a staple food for slaves and poor farmers in the South, and cornbread was a cheap and easy way to add substance to a meal. Over time, the two ingredients were combined to create Collard Greens and Cornbread Salad, which became a popular dish at picnics and gatherings. Today, Collard Greens and Cornbread Salad is still a popular side dish in the South, and it is often served at holiday meals and family gatherings.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 bunch collard greens
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/4 cup apple cider vinegar
• 1/4 cup vegetable broth
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1/2 teaspoon black pepper
• 1/2 cup chopped walnuts

Instructions

1. Remove the stems from the collard greens and chop the leaves into bite-sized pieces.
2. Heat a large skillet over medium heat and add the collard greens, onion, and bell pepper.
3. Cook, stirring occasionally, until the collard greens are wilted and the onion is softened, about 5 minutes.
4. Add the apple cider vinegar, vegetable broth, Dijon mustard, smoked paprika, and black pepper to the skillet and stir to combine.
5. Bring to a simmer and cook for 15 minutes, or until the collard greens are tender.
6. Remove from heat and stir in the walnuts.
7. Let cool slightly before serving.

Why It Works

• The collard greens are cooked in a tangy vinaigrette, which helps to brighten their flavor.
• The cornbread crumbles add a crunchy texture to the salad.
• The salad is a great way to use up leftover collard greens and cornbread.