Recipe from HarvestShare member, Charlotte Hughes
- 3 cups collard leaves, stems removed, leaves cut into 1-inch dice (1 bunch)
- 1 cup shredded carrots
- 2 Tbsp extra-virgin olive oil
- 3 Tbsp shallot, sliced into ⅛-inch rounds
- ¼ tsp chili flakes
- ¼ cup raisins
- ½ cup crushed pineapple
- ¼ cup orange juice
- 3 Tbsp cider vinegar
- 1 tsp smooth Dijon mustard
- 1 tsp honey
- ¾ tsp salt
- ⅓ cup salt-roasted peanuts
- In a medium bowl, combine the collards and the carrots. Set aside.
- In an 8 to 10 inch saucepan or skillet, heat the olive oil, shallots, and chili flakes over medium heat until they really start to sizzle.
- Just before they begin to brown, add the raisins, pineapple, orange juice, vinegar, dijon mustard, honey, and salt. Bring that thick mixture up to a boil and pour it over the collards.
- Toss together and refrigerate for at least 30 minutes and up to overnight. Just before serving, stir in the peanuts.
*This recipe was borrowed from Vivian Howard’s book, Deep Run Roots. Vivian is the co-creator and star of the award-winning PBS series A Chef’s Life, which tells stories about the people, food, and culture of the Carolina Coastal plain where she grew up.