Greetings! Yesterday, the entire nation celebrated Juneteenth for the first time ever. As someone who grew up in Houston, I was familiar with the holiday due to the Texas origins, but this year felt different. As our nation contends with dual pandemics, covid and racial injustice, Juneteenth was a welcomed celebration for many of us. I decided to combine my birthday celebration (which is a few days later) with Juneteenth this year. It was SO fun! I pulled out some of my favorite recipes like my Mac and Cheese and my Sweet Potato Cake. Then I decided to create a new recipe, a Juneteenth Collard Green Salad.
For my menu, I HAD to include collard greens, but really did not want to do it the traditional way. You know with the ham hock and all of that. Wasn’t feeling it. So, I decided to opt for a salad using raw collard greens. Similar to kale, collards are tougher so it required me to create a nice dressing to soften them up a bit. In the end, I was pleasantly respond at how GOOD it turned out! Best of all, the colors played out well for Juneteenth. I intentionally played up the colors of the black liberation flag using bright greens and reds while serving in a black bowl. Adding olives is another option if you do not have a black bowl.
Collard Green Salad
A traditional salad featuring collard greens and bright veggies.
- 16 oz Collard Greens I use the bagged kind because it is easy!
- 1 Yellow Bell Pepper
- 1 Red Bell Pepper
- 1/2 Cup Chopped Red Onion
- 1/4 Cup Chopped Green Onion
- 1/2 of a medium sized tomato Use the whole thing if you are a tomato lover
- 1/2 Cup Rice Vinegar
- 2 Tbsp Apple Cider Vinegar
- 3 Cloves Fresh Garlic Use a garlic press to chop
- 2 Tbsp Olive Oil
- Seasonings of your Choice I use salt, pepper and herbs de provence.
- 1/3 cup Crumbled Feta Cheese
Start by chopping up the tomato, red bell pepper, yellow bell pepper, green onion, red onion and collard greens. Be sure your collard greens are rinsed and clean before chopping.
In a separate bowl mix garlic, olive oil, apple cider vinegar and rice vinegar. Taste it and add in seasonings of your choice. I added salt, pepper and herbs de provence. I also added a pinch of sugar to balance out the vinegar.
In a large salad bowl (preferably one with a lid), mix in your veggies, crumbled feta cheese and pour the vinegar mixture over the salad. Using tongs, toss the salad to ensure that all of the veggies are coated with the vinegar. Some call this "massaging" which softens the collards. Unlike romaine or iceberg lettuce, you want this to wilt a bit for a better texture. Store in the fridge for about an hour before serving to help with this process.
Serve with additional dressings if you like or with just the vinegar based dressing. Enjoy!
I am SO excited to participate in the 2020 Juneteenth Cookout Takeover! Our hope is that we can encourage more folks to celebrate Juneteenth – a celebration that commemorates the end of slavery- and to amplify the food traditions of black culinary creatives!
Juneteenth (a merge of the words/date June Nineteenth) marks the date in 1865 that the last enslaved people in Texas learned of their freedom. For over 150 years since African Americans have commemorated the summer holiday through a wide range of food traditions. The list of recipes below provided a variety of traditional soul food dishes, some vegan spins as well as food representing the diaspora. Also, if you want to learn a bit more about the Juneteenth holiday, be sure to check out my quick video on Instagram (IGTV), or visit the Emancipation Park Conservancy website. Located in the Third Ward neighborhood of Houston, Texas, Emancipation Park was purchased by freedmen to celebrate Juneteenth. The park has continued to host Juneteenth celebrations since it’s purchase in 1872. Third Ward is home to Houston legends like Debbie Allen, Phylicia Rashad, Beyonce and George Floyd.
Juneteenth Takeover Recipes
Please enjoy the below list of recipes and be sure to check out #JuneteenthTakeover on social media for more!